Pasta with steamed broccoli and tomatoes in fine basil - parsley sauce.
recipe,photo-recipe,pasta fettuccine,broccoli,Pasta,Italian cuisine,Seasonal recipes
No. of servings
pasta fettuccine 14 oz (400 g) • broccoli 1.1 lb (500 g) • unsalted butter 2 oz (60 g) • garlic 2 cloves • spring onion 2 pcs • basil • parsley leaves • wholegrain mustard 2 tbsp • ground black pepper • water • salt
Cook the pasta in salted water, then drain. Wash the broccoli, cut it into florets and cook. Put butter, pressed garlic cloves, finely chopped onion, chopped fresh basil and parsley, mustard and a pinch of ground black pepper in a pot. Heat the butter. Add broad noodles with broccoli to the butter, mix everything carefully at the mild temperature.
Garnish the finished dish with sliced cherry tomatoes.