- 1 package of Buitoni’s Butternut Squash Agnolotti
- ½ cup butter
- 1 shallot, chopped
- 1 tablespoon fresh sage leaves, roughly chopped
- ½ cup walnuts, toasted and roughly chopped
A handful of golden raisins, or to taste
- 1 cup snow peas
- The juice of one lemon
- Salt and pepper, to taste
Add the agnolotti and the snow peas to the butter mixture and toss to coat.
Add to the butter and pasta.
This was really fantastic! The butter added flavor without making the pasta salad greasy, and the walnuts and peas added a nice crunch. The sweetness of the raisins and the butternut squash was pleasant but wasn’t overbearing. The fresh squeeze of lemon really brightened up the dish, be sure to add that citrus before digging in!
There are still a few days to enter my giveaway to win a few coupons so that you can try your own recipes with Buitoni’s new pastas! Check out this post to enter.