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Tenderstem Broccoli, Thyme & Melting Taleggio Sauce

The rich sauce in this simple pasta dish is offset by the light, fresh taste of the tenderstem broccoli, and is ready in just 15 minutes.
Serves
Serves 4
Total Time
15 Minutes
Ingredients
400g of dried tagliatelle pasta
200g pack of tenderstem broccoli
250ml of low-fat crème fraiche
200g of taleggio cheese, sliced
200g of parmesan cheese, grated
2 cloves of garlic, crushed
Small handful of chopped fresh thyme
Method
Step 1

Cook the tagliatelle according to the packet instructions.

Step 2

Meanwhile, cut the florets off 200g of tenderstem broccoli and slice the stems into chunks. Steam or boil for about 3 minutes until tender.

Step 3

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.

Step 4

Once the sauce is ready, pour it over the cooked tagliatelle and tenderstem broccoli and serve in deep bowls sprinkled with the remaining parmesan.

Recipe courtesy of Tenderstem.co.uk

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