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Ricotta and spinach agnolotti with broccolini
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a delicious and affordable vegetarian meal in minutes with this quick and easy recipe.
Ingredients:
  • 1 bunch broccolini, trimmed, cut into thirds
  • 82.50 ml slivered almonds
  • 36.40 gm extra virgin olive oil
  • 1 tsp fennel seeds
  • 625g packet ricotta and spinach agnolotti
  • 50g butter
  • 23.40 gm dijon mustard
  • 125.00 ml firmly packed fresh flat-leaf parsley leaves, chopped
  • 125.00 ml firmly packed fresh basil leaves
  • Mixed lettuce leaves, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced, then line a baking tray with baking paper. Spread broccolini and almonds on the tray, drizzle with oil, sprinkle with fennel seeds, and season with salt and pepper. Bake for 12 to 15 minutes until broccolini is tender and almonds are golden.
  • Cook pasta in a saucepan of boiling water as per packet instructions until tender. Reserve 1/2 cup of cooking liquid before draining. Set aside.
  • - Place the saucepan back on high heat. Melt butter and sauté garlic, mustard, parsley, and basil for 1 to 2 minutes until fragrant. Add reserved cooking liquid, pasta, and broccolini to the pan. Remove from heat. Season with salt and pepper. Gently toss everything together. Serve alongside mixed leaves.

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