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Ricotta & spinach agnolotti with nut sauce
Ricotta & spinach agnolotti with nut sauce
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients:
  • 625g pkt fresh ricotta & spinach agnolotti
  • 50g walnut
  • 50g pine nut
  • 125g butter, chopped
  • 40.00 ml small fresh sage leaves
  • 21.00 gm fresh lemon juice
  • Freshly ground pepper
Instructions:
  • Boil the agnolotti in a large saucepan of boiling water as per package directions until al dente. Drain and transfer back to the pan.
  • Toast walnuts and pine nuts in a frying pan over medium heat until fragrant, about 2-3 minutes. Set aside. Melt butter in the pan until foamy, then add sage leaves, toasted nuts, and lemon juice.
  • Drizzle the luscious butter sauce over the pasta, toss gently to coat. Portion into individual bowls and sprinkle with freshly ground pepper before serving.

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