Ingredients

The following ingredients have 4 Servings
  • 12 ounces rotini (or penne)
  • 3 tablespoons olive oil (divided)
  • 1/4 cup pine (pignoli) nuts
  • 3/4 cup onion (chopped)
  • 3 to 4 cloves garlic (minced)
  • 1/4 cup low-sodium chicken broth
  • 1-1/2 pints grape or cherry tomatoes (halved)
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper
  • 1/4 cup fresh parsley (chopped)
  • 4 ounces goat cheese (crumbled (about 1 cup))

Instruction

  • Put a large pot of salted water on to boil for the pasta.
  • Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the pine nuts and cook, stirring constantly, until lightly toasted. Transfer to a small bowl and set aside.Note: It's important to watch the pine nuts carefully as they can burn in a matter of seconds.
  • Add the remaining olive oil to the skillet along with the onion. Sauté until soft and barely golden, 4 to 6 minutes, then add the garlic and continue cooking until soft and fragrant, 2 minutes more.
  • Stir in the chicken broth and tomatoes and cook just long enough for the tomatoes to soften slightly, about 2 minutes. Stir in the balsamic vinegar and season to taste with salt and pepper. Remove from the heat and cover to keep warm.
  • Cook the pasta according to package directions and drain. Combine with the tomato mixture and toss to combine well.
  • Add the parsley and pine nuts, adjust the seasoning as needed and set aside for a minute or two to cool. Add crumbled goat cheese, toss gently and serve.