Lasagne with Broccoli and Mustard Sauce

In a food processor, combine the butter, mustard, scallions or shallots, garlic, parsley and tarragon. Process until well combined.

Bring a large saucepan of water to a boil. Blanch the broccoli and retain the water for the pasta. Put the pasta on to cook.

Melt the mustard butter over low heat and allow to bubble for 1-2 minutes. Stir in the creme fraiche, followed by the sun-dried tomatoes and the lemon zest. Warm sauce thoroughly but do not allow to boil. Add the broccoli to the sauce and heat through. Season with salt and freshly ground black pepper.

Drain the pasta and put onto a warmed serving plate. Pour broccoli and sauce over the pasta. Sprinkle with toasted almonds and serve immediately.