Cento Pasta with Tenderstem®

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Recipe

Created by Melanie Ando

Portrait

I'm a working mum who wouldn't be seen dead down the ready meal aisle! When I get in, I need a meal that's fast and fresh, without scrimping on taste or nutrition. I think I'm a fast and flamboyant cook, though my family might say more fast and furious!

  • Created by Melanie Ando
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4

Ready in the time it takes to cook the pasta, this dish features the star ingredient, Tenderstem®, supported by shallots, smoky pancetta and button mushrooms, all playing their part against a backdrop of rich creamy sauce.

Ingredients
  • 100g Tenderstem®
  • 100g pancetta
  • 100g button mushrooms
  • 100g pasta per person (I like conchiglie or shells)
  • 3-4 shallots
  • 50g butter
  • 50g Parmesan
  • Tub of Crème fraiche
  • Black pepper
Method
  1. Put a large pan of salted water on to boil and melt the butter in a wok-like pan.

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  2. Chop the shallots and allow to soften in the butter.

  3. Use scissors to cut pancetta into strips and add to the shallots to crisp up.

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  4. Put the pasta into cook, al dente - so 1min less than it says on packet

  5. Rinse mushrooms and halve them before adding to the shallots and pancetta. Stir.

  6. Chop the Tenderstem®, carefully dividing the heads. Then add and stir.

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  7. Grate the Parmesan. Add the Parmesan with the Crème fraiche and a good grinding of black pepper.

  8. It just needs warming through, by which time the pasta will be ready to drain. Reserve a little of the cooking water.

  9. Add the sauce to pasta and mix well to coat the pasta. The sauce can be loosened a little with a tablespoon of cooking water, if necessary.

  10. Pronto!