Tagliatelle with Tenderstem® broccoli, Thyme & Melting Tallegio Sauce
Cook the tagliatelle according to the packet instructions.
Meanwhile, cut the florets off 200g Tenderstem® broccoli and slice the stems into chunks. Steam or boil for about 3 minutes until tender.
While the pasta and Tenderstem® broccoli 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.
Once the sauce is ready, pour it over the cooked tagliatelle and Tenderstem® broccoli and serve in deep bowls sprinkled with the remaining parmesan.
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