Cook tagliatelle according to packet instructions.
Meanwhile, cut the florets off 200g Tenderstem and slice the stems into chunks. Steam or boil for about 3 minutes until tender.
While the pasta and Tenderstem are cooking, make the sauce by placing the crème fraiche, Taleggio 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 and serve in deep bowls sprinkled with extra Parmesan and a good drizzle of extra virgin olive oil.
Recipe courtesy of Tenderstem Broccoli