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Linguine with Roasted Broccoli, Pine Nuts and Goat Cheese
- 8 oz dry linguine pasta
- 12 oz broccoli florets (about 4 cups)
- 5 oz soft goat cheese
- cup toasted pine nuts
- 2 garlic cloves, minced
- 1 tbsp olive oil, divided
- salt and pepper to taste
Directions:View on PBS Food
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