Tenderstem Broccoli, Thyme & Melting Taleggio Sauce

Cook the tagliatelle according to the packet instructions.

Meanwhile, cut the florets off 200g of 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.