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BASIL PESTO AGNOLOTTI SERVES 4

PREP AND COOK: 15 MINS

• 625g pumpkin and feta

agnolotti

• 1 tblsp olive oil

• 1 large zucchini (200g),

thinly sliced • 200g tub basil pesto dip • ¼ cup pine nuts, toasted • ½ cup fresh basil leaves

1 Cook the agnolotti in a large stockpot of boiling, salted water until tender. Drain, reserving ½ cup of the cooking liquid.

2 Heat oil in same pot over a medium to high heat. Add zucchini. Cook, stirring occasionally, for about 3 minutes, or until tender.

3 Return agnolotti to the stockpot with the reserved cooking liquid, pesto dip and pine nuts. Season with salt and pepper. Cook, stirring, for about 1 to 2 minutes, or until hot.

4 Garnish with basil leaves. Serve with grated parmesan and lemon wedges, if desired.