Spaghettini with broccoli, goat cheese, lemon, and herbs - Untested

Serves 2 generously

8 oz spaghettini

8 oz broccoli

2–3 oz soft goat cheese

2–3 tbsp olive oil

2 cloves garlic, minced

small sprig fresh thyme

a little oregano (not too much — it can dominate)

parsley

zest of ½ lemon (or 1/4 lime)

squeeze of lemon juice

black pepper

salt

Olive oil to drizzle

Optional:

pinch chilli flakes

toasted breadcrumbs if you want texture

1. Bring a large pot of salted water to boil.
2. While the water heats, cut the broccoli into small florets. Peel and slice the stems if they are thick.
3. Add the olive oil to a large frying pan and gently cook the garlic, thyme and oregano over medium-low heat until fragrant but not browned. If using chilli flakes, add them here.
4. Cook the spaghettini until almost done. About 3–4 minutes before the pasta is ready, add the broccoli directly into the pasta water.
5. Before draining, reserve at least 1 cup of the pasta water.
6. Turn the frying pan heat to low and add the goat cheese with a splash of pasta water. Stir until the cheese loosens into a light sauce. Add more pasta water as needed — it should coat the pasta lightly, not become thick.
7. Add the drained pasta and broccoli to the pan and toss well. Some of the broccoli will break down slightly into the sauce.
8. Add the parsley, lemon juice, black pepper and a small amount of lime zest.
9. Taste before adding extra salt since the goat cheese may already be salty enough.
10. If the pasta seems dry or sticky, add more pasta water or a little olive oil.
11. Serve immediately, with olive oil to drizzle.