Mustard Butter Pasta With Broccoli

• 5/8 c. butter (may be part olive oil or soy oil)
• 4 Tbsp. Dijon mustard
• 2 Tbsp. well minced parsley
• 2 Tbsp. finely sliced chives or green onion, sliced and minced
• 3/4 lb. fettucine or linguini
• 2 c. broccoli, cut in small flowerets
• 2 cloves garlic
• 1 Tbsp. oil
• salt and pepper

1. Set out butter to soften, when soft blend in mustard.
2. Slice garlic and pound in a mortar with a health pinch of salt.
3. When pulpy, add parsley and chives and continue pounding a short while. Blend this mixture into butter with a little black pepper.
4. In a large pot, boil a generous amount of water with a teaspoon salt and tablespoon oil.
5. Fan the pasta into boiling water.
6. If using fresh pasta, add broccoli at the same time, if using dried pasta, add broccoli for last couple of minutes of cooking.
7. When done, scoop out pasta and broccoli and drain.
8. Put the pasta and broccoli into a large skillet, allowing some water to dribble in.
9. Add the prepared butter and over moderate heat, toss the pasta until it is evenly coated.
10. Keep heat low enough that butter does not bubble or fry.
11. Check seasonings and add salt and pepper if necessary.

butter, mustard, parsley, chives, fettucine, broccoli, garlic, oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946555 (may not work)