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

15 Mins

Serves 2

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

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

INGREDIENTS

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

METHOD

  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

  1. Serve with extra fresh parsley and a rocket salad.