Agnolotti with Parmesan Sauce & Walnuts
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 10.63 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 650grams fresh agnolotti
- 120grams Zanetti Parmigiano Reggiano
- 1/4 cup extra virgin olive oil
- 1 leek, thinly sliced
- 2 cloves garlic, crushed
- 300mL light thickened cream
- 1/3 cup vegetable stock
- 1/2teaspoons ground nutmeg
- 1/3 cup walnuts, toasted, coarsely chopped
- 2 sprigs rosemary, sprigs picked
Description
Topped with crunchy Australian walnuts, this simple agnolotti with parmesan sauce is rich, creamy and comforting.
Method
Step 1 of 3
Cook pasta following packet instructions. Using a vegetable peeler, shave 20g parmesan into strips. Finely grate remaining parmesan.
Step 2 of 3
Meanwhile, heat oil in a large frying pan over medium-high heat. Add leek and garlic and cook, stirring occasionally, for 5 minutes or until softened. Add cream, stock and nutmeg. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until thickened slightly. Stir in grated parmesan until smooth.
Step 3 of 3
Add pasta to sauce and toss to combine. Top with shaved parmesan, walnuts and rosemary. Season with freshly cracked black pepper. Serve.
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