Fresh fettuccine with broccoli

    26 minutes

    A buttery Dijon mustard sauce, flavoured with basil and parsley, makes an unusual spicy dressing for ribbons of fresh egg pasta, crunchy green florets of fresh broccoli and juicy cherry tomatoes.

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    Serves: 4 

    • 10 basil leaves
    • 3 sprigs parsley
    • 2 spring onions
    • 2 small cloves garlic
    • 2 tablespoons Dijon mustard
    • 125g softened butter
    • 2 large heads broccoli, to give 600g florets
    • 2 teaspoons olive oil
    • Salt and black pepper
    • 500g fresh fettuccine or tagliatelle
    • To garnish: 10 cherry tomatoes

    Preparation:20min  ›  Cook:6min  ›  Ready in:26min 

    1. Put a large saucepan of water on to boil for the pasta. Finely chop the basil and parsley. Trim the spring onions; finely slice the green tops and put 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 spring onion and garlic, crushing them against the bottom of the bowl to release their flavours. Put aside.
    3. 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. Meanwhile, halve the cherry tomatoes.
    4. 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 gently in the butter over moderate heat until the pasta is well coated, but do not allow it to fry.
    5. Transfer the pasta to a heated serving platter, season with salt and black pepper to taste, and garnish with the green spring onion tops and the tomatoes.


    good source of vitamins A, B group, C, E and folate.

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