Quattro Formaggi Agnolotti
with Pesto, Asparagus & Green Beans
A quick and easy meatless entrée, four cheese agnolotti, half-moon stuffed pasta, is tossed with tender fresh asparagus tips, fresh sliced green beans and pesto sauce.
1 (9-ounce) package BUITONI Riserva Refrigerated All Natural Quattro Formaggi Agnolotti
1 cup (2-inch pieces) sliced fresh asparagus tips
1 cup (2-inch pieces) sliced fresh French green beans
1/4 cup BUITONI Refrigerated All Natural Pesto with Basil
1 tablespoon fresh lemon juice
Ground black pepper to taste
1 tablespoon pine nuts, toasted
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
- Prepare pasta according to package directions, cooking asparagus and green beans with pasta during entire cook time. Drain; place in large serving bowl. Add pesto and lemon juice; toss gently to coat. Season with pepper; sprinkle with pine nuts. Serve with cheese.
Makes 2 to 3 servings.
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Recipe and photograph provided courtesy of BUITONI®; through ECES, Inc., Electronic Color Editorial Services.