Cook the tagliatelle according to the 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 the remaining parmesan.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.