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Agnolotti with salsa rossa, goats cheese and spinach
Agnolotti with salsa rossa, goats cheese and spinach
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Prep Time:
12 minutes
Cook Time:
10 minutes
Total Time:
22 minutes
Effortless pasta dish with flavorful roasted red pepper sauce and creamy goat cheese.
Ingredients:
  • 2 x 375g pkts fresh spinach and ricotta agnolotti
  • 1 x 430g btl roasted capsicum, drained
  • 1 x 425g can diced tomatoes
  • 18.20 gm olive oil
  • 2 large sprigs fresh rosemary
  • 125ml (1/2 cup) white wine
  • 375.00 ml baby spinach leaves
  • 130g goats cheese, crumbled
Instructions:
  • Cook the agnolotti in a saucepan of salted boiling water until al dente according to package instructions. Drain the cooked agnolotti.
  • Next, combine the capsicum and tomato in a food processor and blend until smooth.
  • In a large saucepan over medium heat, warm the oil. Sauté the garlic and rosemary for 2 minutes until the garlic softens. Pour in the wine and simmer for 1 minute until slightly reduced. Stir in the capsicum mixture and cook for 5 minutes until the sauce thickens, stirring occasionally.
  • Place the agnolotti in the pan and cook, stirring, for 2 minutes or until warmed. Serve the agnolotti mixture and spinach in individual dishes and top with crumbled goat cheese.

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