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Recipe Summary

prep:
5 mins
bake:
30 mins at 350°
cook:
10 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oven to 350° F. Bring a large pot of lightly salted water to boiling.

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  • In a medium saucepan, melt butter over medium heat. Add garlic and sauté 1 minute. Stir in flour and cook 1 minute more. Whisk in milk, pesto and salt; bring to a simmer and cook 6 to 8 minutes or until thickened.

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  • Meanwhile, add agnolotti to pot of boiling water and cook 2 minutes. Stir in asparagus and cook another minute. Add thawed peas and cook 1 minute more. Drain agnolotti mixture; return to pot. Stir in pesto sauce and transfer mixture to a 2-quart oven-safe dish. Bake at 350° F for 25 to 30 minutes, until bubbling.

Nutrition Facts

485 calories; total fat 24g; saturated fat 11g; cholesterol 75mg; sodium 935mg; carbohydrates 45g; fiber 6g; protein 22g.

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