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Categories:Viewed: 38 - Published at: a year ago
Ingredients
- 1 pkg (20 oz) fresh spinach and ricotta agnolotti or ravioli
- 1 jar (9 oz) roasted red peppers
- 1 tsp olive oil
- 2 cloves garlic, finely sliced
- 1/4 cup lemon juice
- 1/4 cup shaved Parmesan cheese
- 2 tbsp pine nuts, tasted
- 2 oz baby arugula leaves
Method
- Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
- Process peppers in a food processor until smooth.
- Heat oil a large skillet on medium heat. Saute garlic 30 seconds until fragrant. Add peppers and cook, stirring, for 2-3 mins, until bubbling.
- Add drained pasta to pan with lemon juice. Toss well to coat. Season to taste. Top with shaved Parmesan cheese and pine nuts. Serve with arugula leaves.
