1/2 c. extra virgin olive oil
1/2 lb. tiny broccoli florets (about 3 c.) reserve the stalks for another use
3/4 c. strong chicken broth
1 tsp. fresh thyme leaves, plus 4-6 sprigs to use as garnish
Freshly ground pepper
3 tbsp. unsalted butter
4 oz. goat cheese, crumbled
10 oz. angel hair pasta
1 tbsp. pine nuts, toasted at 350 degrees for 7-10 minutes, as garnish

Heat the oil in a saucepan or 12 inch skillet and saute the broccoli for 1 minute over high heat. Add the stock and bring it to a boil. Add thyme leaves, pepper, butter and goat cheese. Stir the mixture until the cheese melts, and remove it from the heat. The broccoli should be cooked but still slightly crisp.

Cook the pasta until al dente in a large quantity of boiling salted water. It should be done as soon as it floats to the surface. Drain it and toss with the sauce. Divide the pasta among the plates and garnish it with pine nuts and a sprig of thyme.