Beetroot & Pomegranate Agnolotti Salad

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10 Minutes Prep
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4 Servings

A fresh and colourful take on pasta salad that’s perfect for summer or when you feel like something on the lighter side.

Ingredient List

  • Small check mark in a circle icon 375g packet Latina™ Fresh Ricotta & Spinach Agnolotti
  • Small check mark in a circle icon 250g packet precooked baby beets, juice reserved, cut into quarters
  • Small check mark in a circle icon 1 baby fennel, very thinly sliced
  • Small check mark in a circle icon Handful baby rocket
  • Small check mark in a circle icon 1 cup parsley leaves
  • Small check mark in a circle icon 1 cup mint leaves
  • Small check mark in a circle icon 1 pomegranate, seeds removed
  • Small check mark in a circle icon 2 tablespoons olive oil
  • Small check mark in a circle icon 1 small clove garlic, crushed
  • Small check mark in a circle icon Juice of 1 lemon
  • Small check mark in a circle icon 1 teaspoon honey
  • Small check mark in a circle icon Salt and pepper, to taste
  • Small check mark in a circle icon ½ cup feta cheese, crumbled
  • Small check mark in a circle icon ¼ cup pepitas, toasted
  • Small check mark in a circle icon ¼ cup slivered almonds, toasted

Preparation

  1. Cook Agnolotti in a large saucepan of boiling water, stirring occasionally, for 5 minutes, drain. Return Agnolotti to saucepan, add beetroot and the juices and toss.
  2. Add fennel, rocket, parsley, mint and pomegranate seeds.
  3. In a jar create the dressing with olive oil, garlic, lemon juice and honey. Season with salt and pepper. Drizzle over pasta and top with crumbled feta, pepitas and almonds.

Featuring

Ricotta & Spinach Agnolotti 375g