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Wide Green Noodles with Romanesco, Broccoli and Mustard Butter

03 December

1 package of fresh spinach pasta
7 tablespoons soft butter
2 tablespoons Dijon mustard
3 shallots, finely chopped
2 cloves garlic, minced
2 teaspoons balsamic vinegar, or more to taste
1 tablespoons parsley or handful mizuna, roughly chopped
1 cup breadcrumbs
2 sun-dried tomatoes, cut into small pieces
3-4 cups broccoli and romanesco florets, broken into tiny pieces
thin strip lemon peel, very finely slivered
sea salt

1. Cream 4 tablespoons of the butter with the mustard, shallots, garlic, vinegar, and mizuna. This can be done ahead of time, then covered and set aside until needed.
2. Melt the remaining butter, add the breadcrumbs, and fry them until they are crisp and browned.
3. When you are ready to cook the pasta, salt the boiling water, melt the mustard butter in a skillet over low heat and add ½ cup of the pasta water and the sun-dried tomatoes. Drop the broccoli and romanesco into the boiling pasta water, return to a boil, and cook for about 1 minute. Scoop them out, add them to the butter in the skillet.
4. Next, cook the pasta in the in the same water then add the cooked and drained pasta with the lemon to the vegetables. Toss well with a pair of tongs to mix everything together. Season with sea salt and freshly ground black pepper. Serve on warm plates garnished with the breadcrumbs and freshly grated Parmesan.

Serves 2-4

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