8 oz. mostaciolli
1 lb. broccoli
1 recipe Creamy Garlic Sauce (below)

Cook pasta until al dente, drain, rinse with cold water and drain again. Mix with 1/4 cup of the Creamy Garlic Sauce.

Discard heavy bottom stems of broccoli. Peel remaining stems and slice 1/4 inch thick. Break florets of broccoli into smaller pieces. Blanch stems and florets about 2 minutes in boiling water. Drain, rinse with cold water and drain again. Pat dry with paper towels. Add to pasta in serving bowl and toss with 1/2 cup (or more) of the dressing. Serve at room temperature or lightly chilled. Serves 6.

1/2 c. sour cream
1/4 c. mayonnaise
2 tbsp. light cream or milk
3 tbsp. tarragon or wine vinegar
2 tbsp. olive oil
1 1/2 tsp. sugar
1 tsp. salt
1/4 tsp. freshly ground pepper
1 tsp. crushed dry tarragon
4 cloves garlic, minced

Add all the ingredients to the bowl of a food processor or a blender and blend until creamy. Makes about 1 cup.