Mushroom Agnolotti with Fresh Herb Pesto

Nutritional Information

Serving size: 1/3

Servings per recipe: 3

  • Calories 440
  • Calories from Fat 270
  • Total Fat 30g 46%
  • Saturated Fat 8g 42%
  • Cholesterol 55mg 19%
  • Sodium 790mg 33%
  • Carbohydrates 29g 10%
  • Dietary Fiber 4g 14%
  • Sugars  3g
  • Protein 14g
  • Vitamin A 40%
  • Vitamin C 15%
  • Calcium 25%
  • Iron 10%
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Mushroom Agnolotti with Fresh Herb Pesto

BUITONI® Mushroom Agnolotti with Fresh Herb Pesto

Prep: Min

Total: Min

Serves: 3

Try this classy Mushroom Agnolotti recipe that features a fresh herb pesto. It comes together in less than 30 minutes, but tastes like you spent all day in the kitchen.

 Mushroom Agnolotti
Nutritional Facts

Ingredients:

  • 1 bunch (about 2 packed cups) arugula
  • 2 cups spring salad mix
  • 10 fresh basil leaves
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon coarse salt
  • 1/4 cup lowfat ricotta cheese
  • 2 tablespoons shredded Asiago or Parmesan cheese
  • 1 small clove garlic, finely chopped
  • 3 to 4 tablespoons extra-virgin olive oil
  • Ground black pepper
  • 1 package BUITONI Refrigerated Mushroom Agnolotti (9 oz.)

Directions:

FINELY chop arugula, salad mix, basil and parsley; add to medium bowl. Stir in salt (to prevent oxidation). Add ricotta cheese, Asiago cheese and garlic; stir well. Slowly stir in oil; season with pepper and additional salt, if needed.

PREPARE pasta according to package directions; drain. Place in serving bowl; add fresh herb pesto and toss gently to coat.