date:Jul 16, 2014
Ingredients
2 x 375g pkts fresh spinach and ricotta agnolotti
1 x 430g btl roasted capsicum, drained
1 x 425g can diced tomatoes
1 tablespoon olive oil
2 garlic cloves, crushed
2 large sprigs fresh rosemary
125ml (1/2 cup) white wine
1 1/2 cups baby spinach leaves
130g goats cheese, crumbled
Method
1. Cook the agnolotti in a saucepan of salted boiling water following packet directions or until al dente. Drain.
2. Meanwhile, place the capsicum and tomato in the bowl of a food processor a