Thursday, 5 July 2012

Tenderstem in Ten: Tenderstem and Blacksticks Silk Pasta Sauce

You may remember that I'm participating in the Tenderstem in Ten challenge from Tenderstem broccolli - creating meals using Tenderstem that you can have on the table in 10 minutes or less. Well, have I got a cracker for you.

Tenderstem broccoli with Blacksticks Silk pasta sauce. Go on, you would, wouldn't you?

I've always been a fan of broccoli with cheese - and because with Tenderstem you can eat the stems and they cook in only three minutes - they're perfect for adding to cheesy pasta sauces.

Because the whole point of the challenge is to create meals that cook in under 10 minutes, you'll only get away with this if you either use a thin, small, dainty dried pasta that cooks really quickly (no chunky penne or tagliatelle here) or just buy fresh pasta shapes from the supermarket fridge. They cook in just about 3 minutes too, so you could be sitting down to eat within 10 minutes of moving, to be honest.

I chose Blacksticks Silk cheese, which is a semi-hard goat's cheese and has a fresh, fairly mild flavour - not as rich and spicy as some blue cheeses - which works so well with the creme fraiche and the garlic. I loved this, and even though I made this just for myself one rainy lunchtime I would make more next time and feed it to the whole family. The cheese doesn't dominate, leaving that to the green, tender broccoli. Try it - I hope you like it. 

Tenderstem Broccoli and Blacksticks Silk Pasta
Serves 1, generously

Ingredients:
  • 5 spears of Tenderstem broccoli
  • 80g fresh pasta shapes 
  • 1 clove garlic, chopped finely
  • olive oil
  • 20g Blacksticks Silk goat's cheese
  • 2 big, heaped tablespoons creme fraiche
  • black pepper
  • Parmesan, for sprinkling
Method:
  1. Boil the kettle and pour the hot water into a fairly large saucepan on a medium-high heat. Wash and cut the Tenderstem broccoli in half just under the florets.
  2. Add a pinch of salt to the pan and tip the pasta shapes and the broccoli into the water to cook. Keep an eye on them - they'll just take a few minutes.
  3. Meanwhile, fry the chopped garlic clove in a drizzle of olive oil until soft. Stir in the creme fraiche and grind in some black pepper to season. Once the sauce is bubbling, turn off the heat and crumble in the cheese, stirring to mix.
  4. When the pasta is tender, drain it and add to the sauce, trickling in some of the cooking water if you think the sauce needs thinning out a little.
  5. Tip into bowls and serve, with a block of Parmesan for grating over.
Blacksticks Silk Goat's Cheese

2 comments:

  1. Yes, I would! lol That Blacksticks cheese looks and sounds gorgeous. A blue goat's cheese! Mmmn!

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  2. Never tried blue goats cheese before, will have to seek some out! Your pasta looks delicious. I was really impressed with the tenderstem, so quick and tasty!

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