Agnolotti with Creamy Pesto, Peas and Asparagus

Agnolotti with Creamy Pesto, Peas and Asparagus
Servings: 6 Prep 5 mins Bake 350°F 30 mins Cook 10 mins


  • 3 tablespoons butter
  • 3 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 3 cups 1% milk
  • 1/2 cup prepared pesto
  • 1/2 teaspoon salt
  • 2 9 ounce package Buitoni Wild Mushroom Agnolotti
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 10 ounce box frozen peas, thawed

Make It

1. Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.

2. 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.

3. 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 degrees F for 25 to 30 minutes, until bubbling.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 485, Fat, total (g): 24, chol. (mg): 75, sat. fat (g): 11, carb. (g): 45, fiber (g): 6, pro. (g): 22, sodium (mg): 935, Percent Daily Values are based on a 2,000 calorie diet.