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.

Ingredients:

• 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 & 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 & a good drizzle of extra virgin olive oil. 

Recipe from www.tenderstem.co.uk