Farfalle with Fresh Goat Cheese, Broccolini, and Crunchy Shallots

Time spent on a rapid-fire hot line of a busy restaurant has taught me an appreciation for the ability to multitask. This is the kind of simple yet delicious dish born out of a need for dinner in a hurry met with a quick raid of the icebox and pantry.

Ingredients

• 1/2 cup/120 ml extra-virgin olive oil

• 1 large shallot, peeled and cut into thin slices

• 8 ounces/225 g farfalle pasta

• 4 ounces/115 g broccolini, trimmed of any woody ends

• 1/4 cup/30 g pine nuts, toasted

• Salt and freshly cracked black pepper

• 4 ounces/115 g fresh goat cheese

• 1/2 cup/50 g grated Pecorino Romano cheese, plus more for serving

Instructions

1. In a large pot, bring plenty of salted water to a boil.

2. Heat the olive oil in a medium frying pan over high heat. Add the shallot and cook, stirring often, for 2 to 3 minutes, or until deep golden brown and crispy (be careful not to burn). Remove from the pan and set aside in a small bowl, reserving the oil.

3. Add the pasta to the boiling water and stir. Add the broccolini at the same time and boil for about 4 minutes, or until cooked but still quite firm. With a pair of tongs, remove the broccolini from the water to a cutting board and continue cooking the pasta until al dente.

4. While the pasta is cooking, roughly chop the cooked broccolini. Add the oil used to cook the shallots back into the sauté pan and turn the heat to high. Add the broccolini and pine nuts and cook for 2 to 3 minutes, or until the broccolini is slightly gilded. Season well with salt and pepper.

5. When the pasta is al dente, drain and place in a large serving bowl. Scatter the goat cheese over the cooked broccolini and pine nuts and then pour the mixture over the cooked pasta. Add the grated pecorino cheese and mix well. Divide the pasta among individual serving bowls, scatter the fried shallots over the top, and serve, passing pecorino at the table.