Stovetop: 2-3 minutes
Simmer or steam in casserole: 3 mins
Oven: 8 mins at 95º
To cook frozen pasta: Do not thaw. Place directly from freezer into boiling water.
Recipe/Serving Suggestion
Agnolotti with Arugula and Mint Pesto
1 package agnolotti
240 g arugula
1 package mint
200 g sausage meat
1 tbsp extra-virgin olive oil
2 cloves garlic
1/2 glass white wine
salt and pepper
mint leaves to garnish
Make the pesto by finely chopping the arugula and 40 g of mint and adding 1/2 tbsp extra-virgin olive oil in a steady trickle (you can also use a food processor). Adjust salt.
Heat the remaining olive oil in a pan, add the garlic and fry gently.
Add the sausage meat, breaking it up well with a fork so it looks almost like minced meat.
Moisten with the white wine, reduce and add the arugula pesto.
Cook for 3 minutes, covering the pan with a domed lid to keep the sauce moist.
Adjust salt and pepper.
Cook the agnolotti in plenty salted boiling water, drain and toss through the sauce.
Serve and garnish with the remaining mint leaves.
Water, durum WHEAT semolina, CHEESE, EGGS 4,5%, fresh CHEESE mascarpone, RICOTTA (fresh whey CHEESE), olive oil contains truffle flavouring, salt, potato flakes (potatoes, rosemary extract), dried asiatic truffles (Tuber indicum). contains free-range eggs.
*Allergen information: contains cereals containing gluten and their derivatives, eggs, milk, and may contain soybean and mustard and derivatives.
| Average Nutritional Values (serving size 100g) | Per 100 g |
| Calories | 188 kcal |
| Total Fat | 5.3 g |
| Saturated Fat | 2.3 g |
| Total Carbohydrates | 26 g |
| Dietary Fiber | 1.5 g |
| Sugars | 1.8 g |
| Protein | 8.4 g |
| Salt | 1 g |
Storage: Store deep-frozen
Shelf life: 365 days frozen and unpacked
