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White Corn Fusilli, Artichokes and Cannellini Beans

Fusilli with artichokes and cannellini beans
Fusilli with artichokes and cannellini beans
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Serves 4

250 grams (one box) of Bontasana White Corn Fusilli
2 artichokes
1 can cannellini beans
5 canned plum tomatoes, chopped
1 tbsp extra virgin olive oil
1 garlic clove
1 handful basil
juice of 1 lemon
salt to taste


Cook the White Corn Fusilli following the package instructions and set aside.
Cut off the artichoke stems, remove the tough outer leaves and inner pricky choke to get to the tender heart. Slice thinly and plunge into a bowl of water with lemon juice to prevent discoloration.

Heat a medium-sized skillet over a medium heat, add the garlic and cook for a minute. Then add the artichokes, gently sauté until slightly golden.

Add the tomatoes and basil, season with salt and cook over a low heat for approximately 10 minutes.

Put the White Corn Fusilli and the cannellini beans in the skillet and mix together. Simmer for 2 more minutes.

Serve immediately and top with the fresh basil.

Recipe by Sanza Monleon, Sanzaʼs Chic Kitchen

Fusilli № 13 · White Corn

[price per 250 g box = €3,51]

You save: 10%

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