Artichoke and sweetcorn tortiglioni pasta
Preparation time: Between 30 and 60 Minuti
Nutritional information: 346 kcal / per serving
Course: First course
Seasonal dish: Spring
Enviromental Impact: Low (0.218kg CO2 eq)
A dish that is a source of fiber thanks to the artichoke, a typical winter seasonal vegetable.
Ingredients for 4 portions
- Tortiglioni pasta 320 g
- Whole artichokes 600 g
- Onion (diced) 1 (100g)
- Tinned sweetcorn 80 g
- Extra virgin olive oil 2 tbsp (20 g)
- Wine 150 ml
- Parsley (chopped) 2 tbsp
- Salt to taste
- Pepper to taste
- Garlic cloves 2
Preparation
Clean and prepare the artichokes, separating the outer leaves and the stem from the heart.
Boil the outer leaves and peeled stems for 10 minutes until soft.
Drain, cool and puree in a blender or food processor. Set aside.
Cut the hearts into slices and sauté them in a frying pan with the diced garlic and onion and a tbsp of extra virgin olive oil.
Add the wine and wait for it to reduce. Add the chopped parsley.
Add salt and pepper to taste.
In the meantime, cook the tortiglioni pasta according to the instructions. Drain and transfer it to a pot.
Add a drop of olive oil.
Toss the pasta with the artichoke puree and then add the sautéed artichoke slices and the drained sweetcorn.
Enviromental Impact
Low
Details
Per serving:
0.218kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.