Having just returned home with little food in the house, I was delighted to have a sample of Buitoni All Natural Wild Mushroom Agnolotti to test taste. When I read the filling: generously filled with fresh portobello & crimini mushrooms, imported Grana Padano & Parmesan cheeses and fresh roasted garlic, my mouth watered. I new “whats for dinner.”
I tasted the pasta uncooked to determine what type of sauce I felt would go well. As I thought, it was so delicious, the agnolotti deserved to be the focus. I used a simple minced garlic sauteed in extra virgin olive oil (EVO) with a little pesto mixed in.
I also served a lighted breaded baked chicken breast with it, but that wasn’t necessary. If I had fresh greens in the house, a simple salad with a vinaigrette dressing would have been fewer calories and just as good.
Buitoni Wild Mushroom Agnolotti with EVO Garlic Pesto Sauce
1 package of Buitoni All Natural Wild Mushroom Agnolotti (2 servings)
2 quarts of boiling water with a dash of salt and teaspoon of EVO
1/8 to 1/4 cup minced garlic
1/4 cup EVO
4 Tablespoons pesto (heaping)
2 Tablespoons shredded Parmesan cheese
Bring water to boil and add a dash of salt and a teaspoon of EVO.
Cook pasta for 4-6 minutes and drain.
While pasta is cooking, sautee minced garlic in EVO.
Add 4 tablespoons pesto and mix.
Carefully place pasta in skillet to coat with EVO or just place on the plate and spoon sauce over the top.
Garnish with shredded Parmesan cheese.
We enjoyed this with a nice bottle of red Italian wine.