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Mustard Butter Pasta with Broccoli Recipe

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This recipe for Mustard Butter Pasta with Broccoli is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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. 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 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. Add the broccoli the last couple of minutes of cooking. As soon as the pasta is done, drain pasta and broccoli, reserving some of the pasta water. 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 pasta, tossing with tongs until pasta is evenly coated. Keep the heat low enough that the butter does not bubble or fry - that will change the flavor. Check the seasonings 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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