| | Pesto & pancetta agnolotti
Pesto & pancetta agnolotti
Pesto & pancetta agnolotti 4.3-5 9
  • Calories: 2549 kj
  • Fat: 37g
  • Carbohydrates: 4g

How to Make:

  1. Cook the agnolotti in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  2. Meanwhile, heat a non-stick frying pan over high heat. Add the pancetta and cook for 30 seconds each side or until crisp. Transfer to a plate lined with paper towel. Break into large pieces.
  3. Add the oil and pesto to the pasta and place over low heat. Cook, stirring, for 1-2 minutes or until heated through.
  4. Divide the pasta mixture among serving bowls. Top with the pancetta and parmesan to serve.
Time for preparing:
12 min.


  • 2 x 375g pkts spinach & ricotta agnolotti
  • 100g pancetta
  • 1 tablespoon olive oil
  • 1 x 190g btl basil pesto
  • 40g (1/2 cup) shaved parmesan