AGNOLOTTI WITH CREAMY PESTO, PEAS AND ASPARAGUS

AGNOLOTTI WITH CREAMY PESTO, PEAS AND ASPARAGUS image

Number Of Ingredients 9

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3 tablespoons butter
3 cloves garlic, chopped
3 tablespoons all-purpose flour
3 cups 1% milk
1/2 cup prepared pesto
1/2 teaspoon salt
2 9 ounce package Buitoni Wild Mushroom Agnolotti
1 pound asparagus, trimmed and cut into 1-inch pieces
1 10 ounce box frozen peas, thawed

Steps:

1. Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling. 2. In a medium saucepan, melt butter over medium heat. Add garlic and sauté 1 minute. Stir in flour and cook 1 minute more. Whisk in milk, pesto and salt; bring to a simmer and cook 6 to 8 minutes or until thickened. 3. Meanwhile, add agnolotti to pot of boiling water and cook 2 minutes. Stir in asparagus and cook another minute. Add thawed peas and cook 1 minute more. Drain agnolotti mixture; return to pot. Stir in pesto sauce and transfer mixture to a 2-quart oven-safe dish. Bake at 350 degrees F for 25 to 30 minutes, until bubbling.