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Spring vegetable agnolotti
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Prep Time:
10 minutes
Cook Time:
6 minutes
Total Time:
16 minutes
Quick and healthy lemony green pasta - the perfect fast meal!
Ingredients:
  • 2 x 375g pkts Fresh pumpkin & ricotta agnolotti
  • 1 bunch asparagus, woody ends trimmed, thinly sliced
  • 150g (1 cup) frozen peas, thawed
  • 100g snow peas, trimmed
  • 60ml (1/4 cup) buttermilk
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tsp finely grated lemon rind
  • 1 garlic clove, finely chopped
  • 125.00 ml fresh basil leaves
Instructions:
  • Boil pasta for 4 minutes, then toss in asparagus, peas, and snow peas. Cook for another 1-2 minutes until pasta is al dente and veggies are bright green and crisp-tender. Drain and return to the pan.
  • Combine the buttermilk, lemon juice, lemon rind, and garlic in a jug, then season with salt and pepper to taste.
  • Combine the buttermilk mixture and half of the basil with the pasta, stirring to mix. Serve in bowls and garnish with the remaining basil.

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