Gluten Free Ricotta & Spinach Agnolotti With Tomato Pesto, Tuna and Peas

Gluten Free Ricotta & Spinach Agnolotti With Tomato Pesto, Tuna and Peas

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15 Minutes Prep
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2 Servings

This recipe turns simple, everyday ingredients into a most delicious gluten free meal.

Ingredient List

  • Small check mark in a circle icon Olive oil
  • Small check mark in a circle icon 1 small onion, finely chopped
  • Small check mark in a circle icon 1 clove garlic, finely chopped
  • Small check mark in a circle icon ¼ cup cream
  • Small check mark in a circle icon 2 tablespoons store bought tomato pesto
  • Small check mark in a circle icon 185g can tuna in oil, drained
  • Small check mark in a circle icon ½ cup (150g) frozen peas
  • Small check mark in a circle icon 1 tablespoon baby capers, drained
  • Small check mark in a circle icon Handful Italian parsley, chopped, plus extra to garnish
  • Small check mark in a circle icon 280g pack Latina™ Fresh Gluten Free Spinach & Ricotta Agnolotti

Preparation

  1. Heat a little olive oil in a medium sized frying pan, over medium heat; add onion and garlic. Cook for 10 minutes on low heat until softened. Add cream, pesto, tuna, peas, capers and parsley. Cook, stirring for 2- 3 minutes until peas are cooked.
  2. Add Agnolotti to a large pot of boiling water. Reduce heat to low and cook for 5 minutes. Drain, reserving ¼ cup water to thin the sauce a little if required. Add Agnolotti to the pan and stir gently to coat with sauce. Serve with extra parsley and a rocket salad.

Tips

  • Serve with extra fresh parsley and a rocket salad.

Featuring

Gluten Free Ricotta & Spinach Agnolotti 280g