Farfalle Broccoli, Mustard & Leek

24 Mar

Fresh purple sprouting broccoli, pasta and a creamy leek & mustard sauce makes a great combination and a simple lunch using the best of early spring ingredients. You can make this dish with any pasta you like, I like it with the bow shaped farfalle.

1 tbsp olive oil
2 leeks, washed and sliced
1 clove garlic, crushed
1 colander full of sprouting broccoli, chopped into bite size pieces
200g Pasta bows
1 ladle full of chicken stock
1/2 tsp cracked black pepper
1 tsp Dijon mustard
1 tsp mountain or course mustard
2 tbsp creme Fraîche
2 tbsp parmesan cheese, grated

Put a large pan of water on to boil. Meanwhile in another pan put the oil, garlic and leeks and cook over a low heat to sweat down. When the water has come to the boil add salt, a drizzle of olive oil and the pasta. Cover and cook until 4 minutes before the end of the cooking time recommended on the pasta packet. Meanwhile add the remaining ingredients to the leeks and cook over a low heat. Add the broccoli to the pasta and cook for the last 4 minutes together then drain and stir in the leek sauce. Serve immediately.

This recipe was originally posted on www.masdudiable.com on 24/3/2007.

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