Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 2 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
2
- 1packets 375 g Latina Fresh Classic Ricotta and Spinach Agnolotti
- 2 1/2 cups fresh basil leaves, loosely packed
- 1/3 cup pine nuts
- 1/2 cup shaved parmesan
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1 lemon (optional)
- 1 pinch sea salt (for the pasta water)
- 1 pinch cracked black pepper (to serve)
Nutrition per serving
4260kJ / 1020Cal
4260 Kilojoules or 1020 Calories
49% of daily energy intake*
Protein
30.0grams
Fat
69.5grams
Carbs
64.5grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Heat a large saucepan of salted water and bring to the boil.
Step 2 of 7
In the meantime, place the basil, parmesan, garlic and pine nuts into the bowl of a food processor and pulse for a few seconds or until just evenly chopped (less time for a more chunky pesto).
Step 3 of 7
Scrape down the sides of the bowl with a rubber spatula and then, turning the food processor back on, slowly pour in the olive oil.
Step 4 of 7
Add a squeeze of lemon (optional) and salt and pepper to taste
Step 5 of 7
Place the Latina Fresh Classic Ricotta and Spinach Agnolotti in the boiling water and cook for 5 minutes.
Step 6 of 7
Drain the pasta and return to the pan, gently fold through the pesto.
Step 7 of 7
Divide the pasta into 2 pasta bowls, top with shaved parmesan, cracked black pepper and some fresh basil leaves.
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