Fettuccine with broccoli

1. 

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.

2. 

cherry tomatoes

Garnish the finished dish with sliced cherry tomatoes.