Tagliatelle with Tenderstem®, Thyme and Melting Tallegio Sauce
A rich and comforting pasta for a cold night.
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.
5 minutes preparation
10 minutes cooking
- 400g dried tagliatelle pasta
- 200g pack Tenderstem®
- 250ml creme fraiche
- 200g creme fraiche
- 200g Parmesan cheese, grated
- 2 cloves garlic, crushed
- Small handful, chopped fresh thyme
Cook tagliatelle according to packet instructions.
Meanwhile, cut the florets off 200g Tenderstem® and slice the stems into chunks. Steam or boil for about 3 minutes until tender.
While the pasta and Tenderstem® are cooking, make the sauce by placing the Crème fraîche, 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.
Once the sauce is ready pour it over the cooked tagliatelle and Tenderstem® and serve in deep bowls sprinkled with extra Parmesan and a good drizzle of extra virgin olive oil.