Agnolotti with Prosciutto & Peas

25 Mins

Serves 2

Agnolotti with Prosciutto & Peas

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.


100g thinly sliced prosciutto
375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
1 cup thawed frozen green peas
100g baby spinach leaves
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons shredded fresh mint
1 finely grated lemon rind
100g crumbled Australian feta cheese
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™ 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.