• 7 oz. fresh pasta noodles (spinach fettucine is ideal)
• 7 Tbs. soft butter
• 2 Tbs. strong Dijon mustard
• 3 green onions, diced
• 2 cloves garlic, minced
• 2 tsp. balsamic vinegar
• 2 Tbs. parsley or a handful of arugula, chopped
• 1 c. bread crumbs
• 2 sun-dried tomatoes, cut in pieces
• 3-4 c. broccoli and cauliflower florets, broken into tiny pieces
• thin strip lemon peel, finely slivered
• salt
• pepper
• parmesan cheese

Bring a large pot of salted water to a boil.  Cream 4 Tbs. of the butter with the mustard, green onions, garlic, vinegar and parsley or arugula.  Melt the remaining butter, add the bread crumbs, and fry them until they are crisp and browned.  Melt the mustard butter over a low flame, add a little of the boiling pasta water and the sun-dried tomatoes.  Drop the broccoli and cauliflower florets into the boiling pasta water, return to a boil, and cook about 1 minute.  Scoop them out and add them to the mustard butter.

Next, cook the pasta; then add it with the lemon to the vegetables.  Toss well with a pair of tongs to mix, season with salt and pepper.  Serve on warm plates garnished with breadcrumbs and Parmesan.

Serves two to four.

Adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown.