Mushroom Agnolotti with Fresh Herb Pesto

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Mushroom Agnolotti with Fresh Herb Pesto

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.
Pin this to your board Nutritional Facts
Ready In 20 mins
Preparation 10 mins
Serves 3 people


  • 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
  • 3  to 4 tablespoonsextra-virgin olive oil
  • Ground black pepper
  • 1 package BUITONI Refrigerated Mushroom Agnolotti (9 oz.)


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.

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