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
What you 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 you do:
- 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 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.
- 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.
This page can be found at: http://www.secretsauce.co.uk/pasta-rice/cheese-recipes/tagliatelle-with-tenderstem-thyme-tallegio/
Tenderstem
Tenderstem is a vegetable that's sweet, packed with good things and cooks in moments. And, because it's delicious from stem to tip, nothing needs to be discarded.
