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Speedy pumpkin and fetta agnolotti with crunchy crumbs
Speedy pumpkin and fetta agnolotti with crunchy crumbs
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate pumpkin and fetta agnolotti by pan-frying in butter, topping with a crispy prosciutto crumb.
Ingredients:
  • 2 x 625g packets pumpkin and fetta agnolotti (see note)
  • 125g butter, chopped
  • 3 garlic cloves, thinly sliced
  • 2 bunches broccolini, trimmed, sliced
  • 250.00 ml fresh flat-leaf parsley leaves
  • 2 lemons, peeled, finely chopped
  • Salad leaves, to serve
  • Finely grated parmesan, to serve
  • 8 slices prosciutto, finely chopped
  • 57.50 gm walnuts, roughly chopped
  • 82.50 ml panko breadcrumbs
  • 36.40 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 200C (180C for fan-forced ovens) and line a large baking tray with parchment paper.
  • Prepare the pasta according to package instructions until al dente. Drain thoroughly.
  • Prepare the Crunchy Crumbs by arranging prosciutto, walnuts, and breadcrumbs on a baking tray. Season with pepper, drizzle with oil, and mix well. Bake for 15 to 20 minutes, stirring halfway, until beautifully golden and crunchy. Enjoy!
  • In a large frying pan over medium-high heat, melt butter. Add garlic and broccolini and cook, tossing, for 2 minutes. Add pasta and cook for 1 minute until golden. Remove from heat and mix in half of the parsley and lemon. Season with salt and pepper, toss to combine, and serve.
  • Plate the pasta elegantly, then generously sprinkle with the crunchy crumb mixture, fresh parsley, and zesty lemon. Accompany it with a side of salad and finish with a generous sprinkle of Parmesan on top.

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