Wild Mushroom Agnolotti with Fresh Asparagus and Red Peppers is perfect for simple entertaining or a special family meal. Great paired with a green salad and garlic bread.
- 1 package BUITONI Riserva Refrigerated Mushroom Agnolotti (9 oz.)
- 1/2 cup fresh asparagus tips
- 1/4 cup thinly sliced red bell pepper
- 1 tablespoon extra virgin olive oil
- Fresh basil (optional)
PREPARE pasta according to package directions, cooking asparagus with pasta during entire cook time. Drain; place in large serving bowl. Add bell pepper and oil; toss gently to coat. Garnish with basil before serving.
Review This Recipe
I prepared this dish as an entree and it complimented my chicken entree perfectly. I also added the roasted red peppers...delicious!!
Absolutely delicious! The only change was that I used fire roasted red peppers instead of fresh. Tasted like a first class chef had prepared it for you. Thanks for the recipe!