Tuesday, November 24, 2009

Broccoli and Pasta with Mustard-Caper Sauce

I have a confession. I LOVE MUSTARD! It doesn't matter if it is Dijon, Spicy Brown, Stadium, Honey, or just plain old Mustard. I have been known to have at least five different types of mustard in my fridge at all times. It is by far my favorite condiment. When I was pregnant with my daughter I craved mustard on everything. I even went as far as to put it on english muffins, add it to my scrambled eggs, and pour it over mashed potatoes. I would eat specific foods just so I could dip them into the mustard. However, I never thought to put mustard on broccoli. Imagine my delight as I looked through my copy of Nigella Express and found the recipe Mustard-Caper Sauce for Broccoli. I knew I had to make this recipe for Sidedish Superstars over at I Heart Cooking Clubs.

Speaking of things I love, pasta is at the very top of the list. Ever since I was about four years old, I have been happily gobbling down all kinds of buttered noodles. My four year old friend and I would have discussions on whether or not we preferred shells over elbow or rigatoni. We would discuss which of our four parents made the best pasta and which of them used the correct amount of butter. I can still remember that her mom never put in enough butter and her Dad always put in a little too much butter.

Pasta was so loved in both households, that each family had a special pan, "the buttered noodle pan". Years later, as teenagers, buttered noodles were a food we made during all-night sleepovers, when we were upset about boys, or when we were giggling our heads off like young girls do. The "buttered noodle pans" were so important to us and always held special meaning. They were with us over the years as we grew up. Years ago, when my oldest friend got married, she registered for all kinds of beautiful china and new things. She loved them all, but her favorite was the gift her mom handed down to her. Can you guess what it was? Her mom surprised her by wrapping up the "buttered noodle pan" that we had grown up with. We laughed, we cried, and we remembered everything that we had shared over all those buttered noodles.

If only I had a penny for every single time I've cooked buttered noodles over the years. I would probably have enough to pay for a dream vacation! Since "buttered noodles" are my favorite way to eat pasta I decided to indulge and buy this Parmigiano Reggiano Butter, pictured below. I was saving this butter to use for a special occasion and decided to break it out today! I started off thinking that I would just use this butter to make "buttered noodles", and serve the broccoli with mustard-caper sauce on this side. Then I ditched that idea and decided what the hell....I'll just mix it all up together! I cooked one pound of mezze penne. Midway through, I threw the broccoli into the "buttered noodle pan" with the pasta long enough to blanch it. I tossed them together and served them with this delicious sauce.

Mustard-Caper Sauce for Broccoli- adapated from Nigella Express by Nigellla Lawson
6 tablespoons butter *I used Parmigiano-Reggiano Butter*
2 teaspoons Dijon mustard
juice of half a lemon
2 tablespoons capers

Put the butter, mustard, and lemon juice into a pan over medium heat. As the butter melts, whisk all the ingredients together and then add the capers. Pour the emulsified sauce over cooked broccoli (and pasta) and serve. Makes enough to dress 1/2 to 1 pound broccoli.

Notes/Results: A wonderful, super quick, fresh, zesty and zippy pasta dish! I loved the zesty flavor from the mustard, lemon juice and capers. I topped off the pasta with some freshly grated Parmigiano-Reggiano and it was a lunch to remember! This is a must make for all mustard lovers out there, it was delicious and a real "keeper" of a recipe.


I am submitting this dish to both Presto Pasta Nights and I Heart Cooking Clubs. You can find out how to join Presto Pasta Nights by clicking here or head on over to Deb's site here. Head on over to I Heart Cooking Clubs by clicking here to see all the other side dish superstars.

I hope you all have a tasty and delicious Thanksgiving!! I am hosting Thanksgiving at my house this year. We are having both my mother and father in-law, my sister and brother in-law, and my Mom. My Dad and his wife weren't able to make it, but we will be seeing them at Christmas time. Off to cook and clean for the next two days!!

Happy Thanksgiving!!

24 comments:

  1. this looks delicious! I just bought some local broccoli at the farmers market last weekend, this will be perfect! Happy Thanksgiving!

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  2. Wow, that butter is really something!
    Great dish, so comforting. Definitely a gal after Deb's heart with those capers! :)

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  3. OH. MY. GOD. Kim. That looks so good. I have the recipe starred and because my gf Ginny is a mustard freak also, I bet we;ll be making this the next time she comes out. Where, oh where, did you find that butter??? I've never seen it before!

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  4. I bought the butter at The Fresh Market. They carry all kinds of butter from all over Europe. They have French butter, Irish butter, this Parmigiano butter. Right now they even have butter in the shape of a turkey - really cute!

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  5. I am so intrigued by this mustard caper sauce. It must be quite strong, which is good, i love strong flavours, plus i think pasta really needs them. Cool idea!

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  6. Oh I LOVE mustard too Kim...Love it in all forms and find an excuse to use it whenever I can..not just that but i love Brocolli and Pasta together...adding Mustard and Capers sounds delicious ! I will try this version next time...

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  7. Parmigiano Reggiano Butter! My market carries this and I've looked at it several times. Next time I'm not hesitating to pick up a package! Love buttered noodles!

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  8. I have got to get my hands on some of that butter!! I, too, have multiple jars of mustard in my fridge. I don't think you could have too much!

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  9. I wish I could get my hands on some of that butter - what a treat!

    Have a great Thanksgiving!

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  10. I love capers and I love broccoli....my husband loves mustard...maybe we have a happy medium dish here

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  11. Yep, you had me at capers--a perfect side dish or main dish too. Thanks for sending it to Presto Pasta Nights. Have a Happy Thanksgiving!

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  12. my kids are mustard lovers too, they want it on everything, which i think is funny considering how young they are! i loved you buttered noodle story, what a fun memory and a great incorporation into your dinner!

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  13. Hello again Kim, Just wanted to let you know you have recieved ' The Happy Mama' award over at my place... please drop by when you have a moment : )

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  14. Wish I was having this tonight instead of the fast food I've planned. Happy Thanksgiving!

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  15. Ohhh...I am a mustard fan too. This looks like a definate try from Nigella's book. Have you had Dijon with white wine in it. I think it's just a French's brand...really good.

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  16. That parmigiano-reggiano butter sounds excellent! I need to find some of that.

    I loved all of your anecdotes about the buttered noodles. Isn't it funny how some foods just stick with you throughout your life, through thick and thin, just like good friends?

    This pasta looks delicious. I know Deb will adore the capers ;)

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  17. I love that butter! And I am definitely going to make this! How special and wonderful. Happy Thanksgiving to you and yours.

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  18. I want to wish you a Happy Thanksgiving. Please stop by my blog to pick up something.

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  19. Pasta with Broccoli is one of my favorite dihes for a weeknight meal! Broccoli is my husband's and kid favorite vegetable. This recipe sounds great, Kim. I have to try it soo :)

    Happy Thanksgiving to you and your family!

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  20. I loved reading this post! Ah...the wonderful memories of the buttered noodled pan. :-)

    I used to be a mayo girl in my teen days but now I would rather slather on mustard (any kind) instead of mayo. Great recipe! Will have to try it on a busy night. :-)

    Happy Thanksgiving!

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  21. What a fabulous dish! And how I wish I could buy that butter!! BTW, I made Grandmother Walter's biscuits for Thanksgiving dinner today and they were very good. I never keep salted butter in my fridge, but thanks to your note, I just added a bit more (and a bit more sugar) to the recipe. Yummy.

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  22. What a fabulous story :D I never would have thought to put mustard on broccoli either...leave it to Nigella. Sounds great!

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  23. Oh I love your blog, what a wonderful recipe. Broccoli and mustard work so well.. Clever Nigella. :)

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  24. Love that Nigella mustard caper recipe...wondreing if it would taste good on green beans??? Thinking of making that for Christmas but nore sure how it would taste on them. Ever try it? What do you think? email me your thought! thanks so much!! gsp@verizon.net

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