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Mustard Butter Pasta with Broccoli Recipe

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This recipe for Mustard Butter Pasta with Broccoli, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Merle Richardson
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5/8 cup butter (part may be olive oil)
1/4 cup Dijon mustard
2 cloves of garlic, minced
2 tablespoons parsley, minced
2 tablespoons fresh chives or green onions, minced
2 cups broccoli, cut into small flowerettes
1 tablespoons oil
Salt and pepper
Rotini

Directions:
Directions:
Set out the butter early to soften up. When it's soft, blend in the mustard.

Slice the garlic and pound it in a mortar with a healthy pinch of salt. When its is fairly pulpy, add the parsley and chives (or green onions) and continue pounding for a short while to release the 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 boiling water. If you are using fresh pasta, add the broccoli at the same time. When using dried pasta, add the broccoli the last couple of minutes of cooking.

As soon as they are done, scoop out the pasta and the vegetables 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 in 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 - that will change the flavor.

Check the season and add salt and pepper if necessary.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
From The Tassajara Recipe Book by Edward Espe Brown

 

 

 

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