Recipe: Tagliatelle with Tenderstem, Thyme & melting tallegio sauce
7th October 2013
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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
You’ll 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
Drizzle of extra virgin olive oil
What to do:
Serves: 4
Preparation and cooking time:
10 minutes
You’ll 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
Drizzle of extra virgin olive oil
What to 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.
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