RICOTTA AND SPINACH AGNOLOTTI WITH BROCCOLINI
SERVES 4 PREP 10 MINUTES COOK 15 MINUTES
1 bunch broccolini, trimmed, cut into thirds ¹⁄³ cup slivered almonds 2 tablespoons extra virgin olive oil 1 teaspoon fennel seeds 625g packet ricotta and spinach agnolotti 50g butter 2 garlic cloves, thinly sliced 1 tablespoon dijon mustard ½ cup firmly packed fresh flat-leaf parsley leaves, chopped ½ cup firmly packed fresh basil leaves 80g salad leaves, to serve
1 Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place broccolini and almonds on tray. Drizzle with oil. Sprinkle with fennel seeds. Season with salt and pepper. Bake for 12 to 15 minutes or until broccolini is just tender and almonds are golden. 2 Meanwhile, cook pasta in a saucepan of boiling water, following packet directions. Drain, reserving ½ cup of cooking liquid. Set aside. 3 Return pan to high heat. Add butter, garlic, mustard, parsley and basil. Cook for 1 to 2 minutes or until butter is melted. Add reserved cooking liquid, pasta and broccolini mixture. Immediately remove from heat. Season with salt and pepper. Toss gently to combine. Serve with salad leaves. NUTRITION: (per serve) 2811kj; 33.1g fat; 13.3g sat fat; 22.3g protein; 67.7g carbs; 8.5g fibre; 30mg chol; 1104mg sodium.