Tortelli stuffed pasta in a sweetcorn and courgette fondue

Ingredients

1 400g. can of Valfrutta Steamed Sweetcorn
2 courgettes,
1 carrot,
1 garlic clove,
1 spoonful of anchovy paste,
500g. of tortelli stuffed with ricotta and spinach,
1 knob of butter,
1 small bunch of marjoram,
extra virgin olive oil,
salt and pepper

Difficulty

easy

Preparation and cooking time

10-20 min

Suitable for

Teenagers, Adults

Recipe for:

4 People

Occasion:

Al fresco dining

Prepare this recipe with:

Steamed Sweetcorn

Tender and crunchy Valfrutta Steamed Sweetcorn is carefully selected from a special naturally sweet variety and no sugar is added. It is delicately steamed in a small amount of water and salt and packaged just after picking to protect its unmistakable flavour. A natural source of protein and fibre, Valfrutta Sweetcorn makes healthy eating tastier.

Preparation:

Cut the carrots and courgettes into cubes. Sauté the garlic with its skin in a little oil, remove the garlic and add the vegetables. Add the anchovy paste and continue sautéing over a medium heat until the vegetables soften. Add the drained sweetcorn, a knob of butter, the marjoram, salt and pepper and stir over the heat. Cook the tortelli pasta until it is al dente and serve with the sweetcorn and courgette fondue.

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