Pesto Agnolotti with Summer Squash

Pesto Agnolotti with Summer Squash
Easy

This dish is the epitome of the summer season. Sweet basil pesto-filled pasta is tossed with the sweet flavors of summer squash, onion, and tomatoes! Don't forget the fresh mozzarella. 

Prep

5m

Cook

10m

Gallery

Category: Agnolotti and Casoncello

Ingredients

For 3 Person(s)

What you will need:

1 lb Talluto's Pesto Agnolotti
1 small zucchini squash, sliced into half moons
1 small yellow squash, sliced into half moons
1/2 cup ripe grape tomatoes, halved
1/2 small sweet yellow onion, diced
1 Tbsp fresh garlic, chopped
8 oz. Talluto's fresh mozzarella cheese, diced
4 oz. mild-tasting Extra-virgin Olive Oil
2 oz. pasta water
1 tsp kosher salt
1/4 tsp black pepper, freshly ground
1 pinch crushed red pepper flakes, if desired
1 sprig fresh basil, to garnish

Pesto Agnolotti with Summer Squash Directions

  1. Cook the pasta according to the instructions on the package, for approximately 4-5 minutes. 
  2. Heat the olive oil in a large skillet.
  3. Add the sliced squash to the pan and sauté over high heat for 1 minute.
  4. Add the chopped garlic to the pan and sauté for another minute.
  5. Add the diced onion and the tomatoes to the pan. Toss everything together gently.
  6. Add the pasta water and sauté for an additional minute.
  7. Season with kosher salt and black pepper.
  8. Add the drained pasta to the pan. 
  9. Season with additional salt or pepper, as desired. 
  10. Add the diced mozzarella cheese and serve with a sprig of fresh basil to garnish.

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