I made this for dinner tonight. It's adapted from the Tassajara Recipe
Book. It was something different from the usual pasta dishes, and good
for summer - not too heavy.

Mustard Butter Sauce:
1 stick unsalted butter
4 T honey mustard
2 T dijon mustard
3 cloves garlic
3 T parsley
3 T chives

Pasta & Veggies:
1 lb fresh fettucine
2 medium sized zucchini
12 baby carrots

To prepare the sauce:
Soften butter at room temp. Stir in mustards.

Using a mortal and pestle, pulverize the garlic and a pinch of salt.
Add the herbs and bruise to release flavors. Stir into mustard butter.

The pasta and veggies:
Cut the zucchini into 2" segments, slice the long way, then slice again
into fat matchsticks. Slice the baby carrots the long way.

Bring water to a boil. Add pasta and veggies. Using fresh pasta,
cooking time was about 3 minutes, so the veggies were perfect. If you
use dried pasta ot a thicker noodle, add the veggies during the last 2
- 3 minutes of cooking time. You want them to be a little more than
blanched, but certainly not soggy.

Drain pasta. Using a large skillet, mix pasta/veggies with mustard
butter. Heat gently, but do not melt the butter, just coat the pasta
and warm the butter.

It was delicious! Nice and summery, didn't have to cook too long or
heat up the house. Also used up some fresh garden veggies I had been
given.

I served it with a sliced tomato / smoked mozzarella / basil / olive
oil salad.

Dessert was blueberry buckle with custard sauce (baked last evening
when the house was cooler, one-day-old was freshened by the custard
sauce I made this evening.)


I love summer cooking! Such fresh ingredients, much easier for a
vegetarian like me to have some fun!!