Usually I'm not a big fan of pasta with butter. But this recipe intrigued me. I've never thought about the association butter + mustard, even less combined with pasta. I enjoyed it. I modified the quantity of butter in the original recipe though, to fit my taste better. I'll give you both. Make your own proportions.
Mustard butter pasta + broccoli (serves 2)
adapted from The Tassajara Recipe Book, by Edward Espe Brown (p. 168)
1 tbs butter (v. 5/8 cup in the original recipe which serves 4)
1 tbs Dijon mustard - whole grain - old style (v. 4tbs)
1 clove garlic (v. 2)
1/2 tbs parsley, well minced (v. 2 tbs)
1/2 tbs chives, finely sliced (or green onions) (v. 2 tbs)
1 1/2 cup broccoli (v. 2 cups)
1/2 pound pasta (v. 3/4 pounds)
1. Set out the butter early to soften up. When it's soft, blend in the mustard.
2. Slice the garlic and pound it in a mortar with a pinch of salt.
3. When it's fairly pulpy, add the parsley and chives (or green onions) and continue pounding for s short while to release their flavors.
4. Blend this mixture into the butter, along with a few twists of black pepper.
5. Use a large pot to boil a generous amount of water with salt
6. Fan the pasta into the boiling water. If you are using fresh pasta, add the broccoli at the same time. When using dried pasta, add the broccoli the last couple of minutes of cooking.
7. As soon as they are done, scoop out the pasta and the vegetables with an oval strainer or drain in a colander.
8. Put the pasta and broccoli in a skillet, allowing some of the water to dribble in with it.
9. Add the prepared butter and, over moderate heat, toss the pasta with tongs until it is evenly coated. Keep the heat low enough that the butter does bubble or fry - that will change the flavor.
10. Check the seasoning and salt and pepper if necessary.