- 7 tablespoons butter, softened
- 1 tablespoon strong Dijon mustard
- 3 scallions or shallots, finely diced
- 2 cloves garlic, crushed
- 2 tablespoons roughly chopped flat-leaf parsley
- 2 teaspoons fresh tarragon leaves
- 1 pound broccoli, broken into small pieces
- 8 ounces lasagne pasta
- 3/4 cup creme fraiche or light sour cream
- 2 tablespoons sliced sun-dried tomatoes
- Grated zest of 1 lemon
- Salt and freshly ground pepper
- 1 1/2 ounces slivered almonds, toasted
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 the 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 the broccoli and sauce over the pasta. Sprinkle with the toasted almonds and serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
428 calories; 27g total fat; 49mg cholesterol; 133mg sodium; 40g carbohydrates; 8g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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