Tagliatelle With Tenderstem, Thyme & Melting Tallegio Sauce

The rich sauce in this simple pasta dish is offset by the light, fresh taste of the Tenderstem® broccoli, and is ready in just 10 minutes.

Serves 4

Preparation and cooking time:
10 minutes

You’ll need:

400g dried tagliatelle pasta
200g pack Tenderstem® broccoli
250ml crème fraiche
200g Tallegio cheese, sliced
200g Parmesan cheese, grated
2 cloves garlic, crushed
Small handful fresh thyme, chopped

What to do:

1. Cook tagliatelle according to packet instructions.

2. Meanwhile, cut the florets off 200g Tenderstem® and slice the stems into chunks. Steam or boil for about 3 minutes until tender.

3. While the pasta and Tenderstem® are cooking, make the sauce by placing the crème fraiche, Tallegio and parmesan in a pan over a very low heat with the crushed garlic. Add a small handful of chopped fresh thyme (oregano and marjoram would also work well) and heat everything gently, stirring to mix the melting cheese, adding a grind of fresh black pepper.

4. Once the sauce is ready pour it over the cooked tagliatelle and Tenderstem® and serve in deep bowls sprinkled with extra parmesan & a good drizzle of extra virgin olive oil.