Cento Pasta with Tenderstem®
Created by Melanie Ando
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.
- 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
Put a large pan of salted water on to boil and melt the butter in a wok-like pan.
Chop the shallots and allow to soften in the butter.
Use scissors to cut pancetta into strips and add to the shallots to crisp up.
Put the pasta into cook, al dente - so 1min less than it says on packet
Rinse mushrooms and halve them before adding to the shallots and pancetta. Stir.
Chop the Tenderstem®, carefully dividing the heads. Then add and stir.
Grate the Parmesan. Add the Parmesan with the Crème fraiche and a good grinding of black pepper.
It just needs warming through, by which time the pasta will be ready to drain. Reserve a little of the cooking water.
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.