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Agnolotti with Creamy Pesto, Peas and Asparagus

Agnolotti with Creamy Pesto, Peas and Asparagus

Nutrition Facts
  • cal. (kcal) 485
  • Makes: 6 servings
  • Prep: 5 mins
  • Bake: 30 mins at 350°F
  • Cook: 10 mins
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by 5 people
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Ingredients

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  • 3 tablespoons butter
  • 3 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 3 cups 1% milk
  • 1/2 cup prepared pesto
  • 1/2 teaspoon salt
  • 2 9 - ounce package Buitoni Wild Mushroom Agnolotti
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 10 - ounce box frozen peas, thawed

Directions

  1. Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
  2. In a medium saucepan, melt butter over medium heat. Add garlic and sauté 1 minute. Stir in flour and cook 1 minute more. Whisk in milk, pesto and salt; bring to a simmer and cook 6 to 8 minutes or until thickened.
  3. Meanwhile, add agnolotti to pot of boiling water and cook 2 minutes. Stir in asparagus and cook another minute. Add thawed peas and cook 1 minute more. Drain agnolotti mixture; return to pot. Stir in pesto sauce and transfer mixture to a 2-quart oven-safe dish. Bake at 350 degrees F for 25 to 30 minutes, until bubbling.

Nutrition Information for Agnolotti with Creamy Pesto, Peas and Asparagus

Servings Per Recipe: 6
PER SERVING: 485 cal., 24 g total fat (11 g sat. fat), 75 mg chol., 935 mg sodium, 45 g carb. (6 g fiber), 22 g pro.

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