Agnolotti with Prosciutto & Peas

Agnolotti with Prosciutto & Peas

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25 Minutes Prep
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2 Servings

Delightful Latina™ Fresh Ricotta and Spinach Agnolotti with fragrant herbs, crisp prosciutto and sweet peas will make this lovely salad a sure-fire summer favourite.

Ingredient List

  • Small check mark in a circle icon 100g thinly sliced prosciutto
  • Small check mark in a circle icon 375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
  • Small check mark in a circle icon 1 cup thawed frozen green peas
  • Small check mark in a circle icon 100g baby spinach leaves
  • Small check mark in a circle icon 2 tablespoons chopped fresh flat-leaf parsley
  • Small check mark in a circle icon 2 tablespoons shredded fresh mint
  • Small check mark in a circle icon 1 finely grated lemon rind
  • Small check mark in a circle icon 100g crumbled Australian feta cheese
  • Small check mark in a circle icon 1 tablespoon extra virgin olive oil
  • Small check mark in a circle icon 1 teaspoon freshly squeezed lemon juice
  • Small check mark in a circle icon Freshly cracked pepper for serving

Preparation

  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™ Fresh 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.