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.
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Nutritional Facts
Ready In
20 mins
Preparation
10 mins
Serves
3 people
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
- 3 to 4 tablespoonsextra-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.