A buttery Dijon mustard sauce, flavoured with basil and parsley, makes an unusual spicy dressing for ribbon noodles of fresh egg pasta, crunchy green florets of fresh broccoli and juicy cherry tomatoes.
ingredients
serves: 4
10 fresh basil leaves
3 sprigs of parsley
2 scallions
2 small cloves garlic
2 tablespoons Dijon mustard
1/2 cup softened butter
2 large heads broccoli, to give 1 lb 4 ounce florets
1 tablespoon olive oil
Salt and black pepper
1 pound 2 ounce fresh fettuccine, or tagliatelle
To garnish:
10 cherry tomatoes
method
1. Put a large saucepan of water on to boil for the pasta. Rinse and dry the basil and parsley and chop them finely Trim and rinse the scallions; finely slice the green tops and set them aside, then slice the rest. Peel and crush the garlic.
2. Blend the mustard and butter in a bowl then stir in the herbs, white scallion and garlic, crushing them against the bottom of the bowl to release their flavours. Set aside.
3. Rinse and trim the broccoli into florets. Add the oil, salt, pasta and broccoli to the boiling water, return to the boil and cook for 4 minutes, or until the pasta is al dente.
4. Meanwhile, rinse and halve the cherry tomatoes.
5. Thoroughly drain the pasta and broccoli. Quickly melt the flavoured butter in the pasta pan. Return the pasta and broccoli to the pan and toss them gently in the butter over a moderate heat until the pasta is well coated, but do not allow it to fry 6 Transfer the pasta onto a serving platter, season, and garnish with the green onion tops and tomatoes.
