Spinach and Vegetable Fettuccine with Mustard Seeds

Name: Spinach and Vegetable Fettuccine with Mustard Seeds
Total time: 30 min
Yield: 6
Ingredients: 250g of fresh or frozen peas; 2 cups of chive blossoms (180g); 2 zucchinis, cut into cubes (120g); 2 tablespoons of mustard seeds (optional); 500g of long-fermented pasta, type fettuccine; Salt to taste; For the sauce; 1/4 cup of coarsely chopped hortelã leaves; 1 cup of butter (200g); Salt to taste

1
250g of fresh or frozen peas
2
2 cups of chive blossoms (180g)
3
2 zucchinis, cut into cubes (120g)
4
2 tablespoons of mustard seeds (optional)
5
500g of long-fermented pasta, type fettuccine
6
Salt to taste
7
For the sauce
8
1/4 cup of coarsely chopped hortelã leaves
9
1 cup of butter (200g)
10
Salt to taste

Ingredients

1
250g of fresh or frozen peas
2
2 cups of chive blossoms (180g)
3
2 zucchinis, cut into cubes (120g)
4
2 tablespoons of mustard seeds (optional)
5
500g of long-fermented pasta, type fettuccine
6
Salt to taste
7
For the sauce
8
1/4 cup of coarsely chopped hortelã leaves
9
1 cup of butter (200g)
10
Salt to taste

Directions

1
In a large pot with 5 liters of boiling salted water, combine all ingredients except mustard seeds and sauce items, and cook the fettuccine until al dente
2
Prepare the sauce: while the pasta cooks, in a pan or skillet sauté the hortelã leaves and butter
3
Let the butter melt and season with salt
4
Drain the pasta along with the other ingredients and combine them in a bowl
5
Pour the sauce and, if desired, add the mustard seeds
6
Serve immediately
7
591 calories per serving