Butternut Squash Agnolotti with Fresh Herb Pesto

Butternut Squash Agnolotti with Fresh Herb Pesto

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10 min.
20 min.
3 Servings

Try this classy Butternut Squash Agnolotti recipe that features a fresh herb pesto. It comes together in less than 30 minutes, but tastes like you spent all day in the kitchen.


  • 1 bunch (about 2 packed cups) arugula
  • 2 cups spring salad mix
  • 10 fresh basil leaves
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon coarse salt
  • 1/4 cup lowfat ricotta cheese
  • 2 tablespoons shredded Asiago or Parmesan cheese
  • 1 small clove garlic, finely chopped
  • 3 to 4 tablespoons extra-virgin olive oil
  • Ground black pepper
  • 1 package BUITONI Riserva Refrigerated Roasted Butternut Squash Agnolotti (9 oz.)
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FINELY chop arugula, salad mix, basil and parsley; add to medium bowl. Stir in salt (to prevent oxidation). Add ricotta cheese, Asiago cheese and garlic; stir well. Slowly stir in oil; season with pepper and additional salt, if needed.

PREPARE pasta according to package directions; drain. Place in serving bowl; add fresh herb pesto and toss gently to coat.

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Nutrition Facts

Serving Size: 1/3 of Recipe

Servings Per Recipe: 3

  • Amount Per Serving
  • Calories: 420
  • Calories from Fat: 240
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 9g (45% of DV)
  • Cholesterol: 60mg (19% of DV)
  • Sodium: 890mg (37% of DV)
  • Carbohydrates: 33g (11% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 6g
  • Protein: 13g
  • Vitamin A: 45% of DV
  • Vitamin C: 15% of DV
  • Calcium: 25% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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