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Mustard Butter Pasta with Broccoli
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Source: The Complete Tassajara Cookbook
| This has become our standard summertime pasta, with a flavor as bright as the colors. The pasta and vegetables cook together before being tossed in the mustard butter. The recipe is adaptable to a wide range of vegetables. SERVES 4 PEOPLE | |
| 5/8 cup | butter, (may be part olive or soy oil) |
| 4 tablespoons | Dijon mustard, {or your favorite) |
| 2 cloves | garlic |
| 2 tablespoons | parsley, well minced |
| 2 tablespoons | chives, finely sliced, or green onion, sliced and minced |
| Salt | |
| Pepper | |
| 1 tablespoon | oil |
| 2 cups | broccoli, cut into small flowerets |
| 3/4 pound | fettucine |
| linguine, alternative | |
Set out the butter early to soften. When it is soft, blend in the mustard. Slice the garlic and pound it in a mortar with a healthy
pinch of salt. When it is fairly pulpy, add the parsley and chives (or green onion) continue pounding for a short while to release their flavors. Blend this mixture into the butter, along with a few twists of black pepper.
Use a large pot to boil a generous amount of water with a teaspoon of salt and a tablespoon of oil. Fan the pasta into the boil water. If you are using fresh pasta, add broccoli at the same time. When using dry pasta, add the broccoli during the last couple of minutes of cooking. As soon as they done, scoop out the pasta and the vegetable with an oval strainer, or drain in a colander.
Put the pasta and broccoli in a 12-inch skillet allowing some of the water to dribble with it. Add the prepared butter and over moderate heat, toss the pasta with tongs until it is evenly coated. Keep the heat low enough that the butter does not bubble or fry - th will change the flavor. Check the seasoning and add salt and pepper if necessary.
Variations
* Use small flowerets of cauliflower instead of the broccoli. For additional color and for flavor, use some carrot cut into matchsticks ¦ Use zucchini or crookneck squash, cherry tomatoes, peas, carrots. Cut the squash into 2 inch sections and then lengthwise into strips Cut the carrots into matchsticks and the cherry tomatoes in half. Cook the squash, peas, and carrots with the pasta as the basic recipe. Add the tomatoes with the mustard butter when tossing the skillet.
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