400g dried tagliatelle pasta
200g pack Tenderstem®
250ml creme fraiche
200g Tallegio cheese, sliced
200g Parmesan cheese, grated
2 cloves garlic, crushed
Small handful, chopped fresh thyme
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 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.
4 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.
Recipe courtesy of Tenderstem®