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Spring vegetable agnolotti

  • 0:10 Prep
  • 0:06 Cook
  • 4 Servings


  • 2 x 375g pkts Latina Fresh pumpkin & ricotta agnolotti
  • 1 bunch asparagus, woody ends trimmed, thinly sliced
  • 150g (1 cup) frozen peas, thawed
  • 100g snow peas, trimmed
  • 60ml (1/4 cup) buttermilk
  • 60ml (1/4 cup) fresh lemon juice
  • 2 teaspoons finely grated lemon rind
  • 1 garlic clove, finely chopped
  • 1/2 cup fresh basil leaves


  • 1
    Cook the pasta in a saucepan of boiling water for 4 minutes. Add the asparagus, peas and snow peas. Cook for 1-2 minutes or until the pasta is al dente and vegetables are bright green and tender crisp. Drain. Return to the pan.
  • 2
    Whisk together the buttermilk, lemon juice, lemon rind and garlic in a jug. Taste and season with salt and pepper.
  • 3
    Add the buttermilk mixture and half the basil to the pasta mixture and stir to combine. Divide among serving bowls. Top with remaining basil to serve.

Source: taste.com.au


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