Tagliarini With Chevre & Olives
|Pine nuts||1⁄4 Cup (4 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Regular strength chicken broth||2 Cup (32 tbs)|
|Soft unripened chevre||12 Ounce, trimmed of coating, if necessary|
|Olives||1⁄2 Cup (8 tbs), pitted and chopped (Spanish Style / Nicoise)|
|Tagliarini/12 ounces fresh tagliarini||8 Ounce (Dry)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Grated orange peel||1 Tablespoon|
|Chopped chives||3 Tablespoon|
Stir pine nuts in a medium-size frying pan over medium-low heat until lightly browned (about 3 minutes); set aside.
In a 4- to 5-quart pan, combine cream and broth.
Bring to a boil over high heat; boil, uncovered, stirring occasionally, until reduced to 1 1/2 cups.
Reduce heat to low and whisk in about half of the cheese, adding enough to develop a rich cheese flavor; stir in olives and keep warm.
Meanwhile, in a 5- to 6-quart pan, cook tagliarini in 3 quarts boiling water just until tender to bite (6 to 7 minutes for dry pasta, 2 to 3 minutes for fresh); or cook according to package directions.
Drain well, then return to pan over low heat.
Add pine nuts, butter, and 2 teaspoons of the orange peel.
Mix lightly, using 2 forks.
Pour sauce into a warm serving bowl; mound pasta in center.
Crumble remaining cheese and sprinkle over pasta with chopped chives and remaining 1 teaspoon orange peel.
Garnish with whole chives.