2. Heat the olive oil in a medium frying pan over high heat. Add the shallot and cook, stirring often, for 2 to 3 minutes, or until deep golden brown and crispy (be careful not to burn). Remove from the pan and set aside in a small bowl, reserving the oil.
3. Add the pasta to the boiling water and stir. Add the broccolini at the same time and boil for about 4 minutes, or until cooked but still quite firm. With a pair of tongs, remove the broccolini from the water to a cutting board and continue cooking the pasta until al dente.
4. While the pasta is cooking, roughly chop the cooked broccolini. Add the oil used to cook the shallots back into the sauté pan and turn the heat to high. Add the broccolini and pine nuts and cook for 2 to 3 minutes, or until the broccolini is slightly gilded. Season well with salt and pepper.
5. When the pasta is al dente, drain and place in a large serving bowl. Scatter the goat cheese over the cooked broccolini and pine nuts and then pour the mixture over the cooked pasta. Add the grated pecorino cheese and mix well. Divide the pasta among individual serving bowls, scatter the fried shallots over the top, and serve, passing pecorino at the table.
From The Cheesemonger's Kitchen: Celebrating Cheese in 90 Recipes by Chester Hastings (Chronicle Books, 2011). Copyright © 2011 by Chester Hastings. Photographs copyright © 2011 by Joseph De Leo. All rights reserved. Used with permission of the publisher.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.