* Omit cheese and chicken if vegan, but they go great with this dish!
1. Boil linguini until al dente, drain.
2. in a saucepan, melt 1 tablespoon butter or heat 1 tablespoon olive oil. Add 2 tablespoons Dijon mustard, 1/4 cup lemon juice, 1 clove minced garlic, lots of black pepper, and fresh tarragon and parsley. Simmer, thicken with milk or flour if necessary. Add vegetable broth or chicken broth for more volume.
3. toss pasta in sauce, serve with grilled chicken breast, toasted almonds, and parmesan cheese.
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