Beetroot & Pomegranate Agnolotti Salad

10 Mins

Serves 4

Beetroot & Pomegranate Agnolotti Salad

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

INGREDIENTS

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

METHOD

  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.

RECIPE VIDEO