Speedy pumpkin and fetta agnolotti with crunchy crumbs

Delicious Speedy pumpkin and fetta agnolotti with crunchy crumbs Recipe

Give pumpkin and fetta agnolotti a flavour boost by frying them in butter and sprinkling with a crunchy prosciutto crumb.
Speedy pumpkin and fetta agnolotti with crunchy crumbs
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 8 person.


  • 2 x 625g packets pumpkin and fetta agnolotti (see note)

  • 125g butter, chopped

  • 3 garlic cloves, thinly sliced

  • 2 bunches broccolini, trimmed, sliced

  • 1 cup fresh flat-leaf parsley leaves

  • 2 lemons, peeled, finely chopped

  • Salad leaves, to serve

  • Finely grated parmesan, to serve

Crunchy crumbs

  • 8 slices prosciutto, finely chopped

  • 1/2 cup walnuts, roughly chopped

  • 1/3 cup panko breadcrumbs

  • 2 tablespoons extra virgin olive oil


  • Step 1

    Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

  • Step 2

    Cook pasta following packet directions until just tender. Drain well.

  • Step 3

    Meanwhile, make Crunchy Crumbs: Place prosciutto, walnuts and breadcrumbs on prepared tray. Season with pepper. Toss to combine. Drizzle with oil. Bake, tossing halfway through, for 15 to 20 minutes or until golden and crunchy.

  • Step 4

    Melt butter in a large frying pan over medium-high heat. Add garlic and broccolini. Cook, tossing, for 2 minutes. Add pasta. Cook, tossing, for 1 minute or until pasta starts to brown. Remove from heat. Add 1/2 the parsley and 1/2 the lemon. Season with salt and pepper. Toss to combine. Remove from heat.

  • Step 5

    Transfer pasta to serving plates. Sprinkle with the crumb mixture, and remaining parsley and lemon. Serve with salad and top with parmesan.

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