Longing for Spring: Butternut Squash Agnolotti with Fresh Herb Pesto

Written by Chris -

When using Buitoni stuffed pastas, it only takes a few, simple ingredients to create an Italian masterpiece. Many of our Buitoni recipes are developed at Casa Buitoni in Italy, where Buitoni has been creating award-winning Italian foods for more than 185 years. This recipe for Butternut Squash Agnolotti with Fresh Herb Pesto originated at the Casa, and is, in my mind, a true Italian masterpiece.

Perhaps it’s the warm breezes whisking through the air, or the birds chirping a little louder, or maybe it’s the flower blossoms just starting to appear… but I am suddenly finding myself craving all things spring. And it’s still January!

Agnolotti (pronounced anneeolottee) are half-moon-shaped pastas generously filled with meat, cheese or vegetables. This recipe uses Buitoni Riserva All Natural Roasted Butternut Squash Agnolotti. It’s filled with oven-roasted butternut squash, aged Parmesan and Grana Padano cheeses, accented with amoretti cookie crumbs. Salad greens and herbs are finely chopped, then combined with salt, ricotta, Asiago cheese, garlic, olive oil and black pepper, and then tossed with cooked agnolotti. Simple, fresh and delicious!

Butternut Squash Agnolotti with Fresh Herb Pesto

Ingredients for 3 servings:

• 1 bunch (about 2 packed cups) arugula
• 2 cups spring salad mix
• 10 fresh basil leaves
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon coarse salt
• 1/4 cup lowfat or part-skim ricotta cheese
• 2 tablespoons shredded Asiago or Parmesan cheese
• 1 small clove garlic, finely chopped
• 3 to 4 tablespoons extra-virgin olive oil
• Ground black pepper
• 1 (9 ounces) package Buitoni Riserva All Natural Roasted Butternut Squash Agnolotti

Directions:

FINELY chop arugula, salad mix, basil and parsley; add to medium bowl. Stir in salt (to prevent oxidation). Add ricotta cheese, Asiago cheese and garlic; stir well. Slowly stir in oil; season with pepper and additional salt, if needed.

PREPARE pasta according to package directions; drain. Place in serving bowl; add fresh herb pesto and toss gently to coat. If you prefer a thinner sauce, add a little pasta water.

The slightly sweet agnolotti filling complements the fresh herb pesto so well! It only takes a few, simple ingredients to put together this Italian masterpiece!

Links:

• Butternut Squash Agnolotti with Fresh Herb Pesto
• Casa Buitoni
• Buitnoi Riserva Collection

More simple Italian Meals:

Spicy Beef & Sausage Ravioli with Corn and Basil	Chicken & Four Cheese Ravioli with Spinach and Basil