Agnolotti with Creamy Pesto, Peas and Asparagus

Agnolotti with Creamy Pesto, Peas and Asparagus

Makes 6
Prep 5 m
Bake 30 m
Cook 10 m

Ingredients

Directions

  1. 1 of 3 Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
  2. 2 of 3 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. 3 of 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 kcal cal., 22 g pro., 45 g carb., 24 g Fat, total, 75 mg chol., 11 g sat. fat, 6 g fiber, 935 mg sodium
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Printed from FamilyCircle.com 09/21/2018