Recipe: Tagliatelle with Tenderstem, thyme & melting tallegio sauce (From Sutton Guardian)

Recipe: Tagliatelle with Tenderstem, thyme & melting tallegio sauce

6:00am Monday 18th February 2013 in Freetime

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.

 

Submitted by www.tenderstem.co.uk