Tagliatelle with Thyme & Melting Tallegio Sauce

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    The rich sauce in this simple pasta dish is offset by the light, fresh taste of the  broccoli, and is ready in just 10 minutes.
    Tagliatelle with Thyme & Melting Tallegio Sauce

    • 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

    How to make Tagliatelle with Thyme and Melting Tallegio Sauce
    1. Cook tagliatelle according to packet instructions. 
    2. Cut the florets off 200g of broccoli and slice the stems into chunks. 
    3. Steam or boil for about 3 minutes until tender.
    4. While the pasta and broccoli 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. 
    5. 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. 
    6. Once the sauce is ready pour it over the cooked tagliatelle and broccoli and serve in deep bowls sprinkled with extra parmesan and a good drizzle of extra virgin olive oil. 

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