Agnolotti with Creamy Pesto, Peas and Asparagus
- cal. (kcal) 485
- Makes: 6 servings
- Prep: 5 mins
- Bake: 30 mins at 350°F
- Cook: 10 mins
cloves garlic, chopped
Buitoni Wild Mushroom Agnolotti
asparagus, trimmed and cut into 1-inch pieces
frozen peas, thawed
- Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
- 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.
- 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 AsparagusServings 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.