Summary

Ingredients

• 250 g pasta (e.. farfalle, taliatelle, possibly whole rain)
• 300 g broccoli florets
• 100 g oat cheese
• 2 teaspoons honey
• 1 lime (s), juice it
• 2 tablespoon pine nuts
• salt
• Nutmeg, freshly grated
• chili
• possibly garlic if necessary
• olive oil

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Instructions

1. Toast the pine nuts in a pan without fat, set aside. Bring plenty of water with a little salt to the boil in a saucepan and cook the pasta in it. Just before the noodles are good, add the broccoli and cook - this is quick, depending on the size of the florets it takes a maximum of 5 minutes.
2. Meanwhile, heat some olive oil in a pan, deglaze with the lime juice and remove the pan from the hob. Add the honey and, if it does not dissolve properly, dissolve while stirring over constant heat.
3. Tip: If you like, you can also add fresh garlic to the dressing. Chop it and sweat it in the olive oil before adding the lime juice.
4. Drain the pasta and broccoli, drain well and add to the dressing in the pan, then put it back on the hot stove. Mix the pasta, broccoli and dressing well and season with salt, nutmeg and chilli to taste.
5. When everything is hot, turn off the stove and crumble the goat cheese over the pasta. Serve immediately sprinkled with pine nuts.