Tagliatelle with Tenderstem, Thyme and Tallegio Sauce

method:

• Cook the tagliatelle according to packet instructions. Meanwhile, cut the Tenderstem florets and slice the stems into chunks. Steam or boil for about three minutes until tender.
• While the pasta and Tenderstem are cooking, make the sauce by placing the crème fraîche, Tallegio and vegetarian Parmesan-style cheese 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 and serve in deep bowls sprinkled with extra cheese and a good drizzle of extra virgin olive oil.