Tortellini in Vegetable Mascarpone Sauce

Clean the spring onions, cut the green about 3 cm long pieces, cut the white into fine rings. Clean the carrots and cut them lengthwise into narrow slices, then cut the slices into matchstick-thick strips and divide them into 3 cm long sticks. Prepare the zucchini into 3 cm long sticks in the same way. Clean the sugar snap peas, cut the large pods diagonally. Defrost the hominy.

In a wide, low saucepan, heat the butter and sauté the spring onions and carrot sticks for a few minutes. Then add the zucchini sticks and the sugar snap peas, stir and continue to sweat briefly. Extinguish with the clear soup, add the hominy and cook gently for 5 minutes while stirring. Then stir in the mascarpone and gently toss until the vegetables are cooked but still al dente.

In the meantime, make the tortellini in enough salted water, drain and mix with the vegetable sauce. Serve immediately sprinkled with enough chopped parsley.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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