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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:

  1. Cook tagliatelle according to packet instructions.
  2. Meanwhile, cut the florets off 200g Tenderstem and slice the stems into chunks. Steam or boil for about 3 minutes until tender.
  3. 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.
  4. 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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