Fresh Agnolotti with Prosciutto & Peas
Delightful all natural Latina™ Fresh Ricotta and Spinach Agnolotti with fragrant herbs, crisp prosciutto and sweet peas will make this lovely salad a sure-fire summer favourite.
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Preparation Time
10 minutes
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Cooking Time
15 minutes
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Serves
4 (or 1 large salad to share)
100g thinly sliced prosciutto
375g pack Latina™ Fresh Ricotta and Spinach Agnolotti
1 cup frozen green peas, thawed
100g baby spinach leaves
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons shredded fresh mint
1/2 lemon, rind grated finely
100g Australian feta cheese, crumbled
1 tablespoon extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
Freshly cracked pepper, for serving
1. Place prosciutto in a single layer on an oven tray and grill until crisp. Set aside for 5 minutes to cool. Break into large pieces.
2. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Add peas in the last 2 minutes of cooking. Drain.
3. Gently combine pasta mixture, prosciutto, spinach, parsley, mint, lemon rind and feta in a large bowl.
4. For the dressing, combine the oil and lemon juice in a screw-top jar. Drizzle over salad and sprinkle with pepper.
The following products might work well with this recipe: