Agnolotti served in a white wine and cream sauce with a twist of lemon.
Prep time:5 mins
Cook time:15 mins
- 630g packet Leggo’s Fresh Agnolotti with Chicken, Garlic and Italian Herbs
- 1 tablespoon olive oil
- 1 red onion, sliced
- 1 clove garlic, crushed
- ½ cup white wine
- 30g butter
- 2 tablespoons cream
- ¼ cup parsley, chopped, plus extra for garnish
- Zest of 1 lemon, for garnish
Cook Leggo’s Agnolotti following packet directions.
Meanwhile, in a small fry pan heat oil over medium heat and sauté onion and garlic. Add wine and butter to pan and bring to the boil. Reduce heat and simmer until sauce has reduced slightly. Remove from heat and stir through cream.
Drain pasta and return to hot saucepan. Pour sauce over pasta and gently stir through parsley. Season to taste. Spoon into serving bowls and serve garnished with extra parsley and lemon zest.
To serve 2 people, reduce pasta and sauce by half. The remaining pasta can be frozen for up to 3 months.