All-in-one FAMILY DINNERS

Skip the mess with these great-tasting, no fuss, meals cooked in one pan

BASIL PESTO AGNOLOTTI SERVES 4 PREP AND COOK: 15 MINS • 625g pumpkin and feta agnolotti • 1 tblsp olive oil • 1 large zucchini (200g), thinly sliced • 200g tub basil pesto dip • ¼ cup pine nuts, toasted • ½ cup fresh basil leaves 1 Cook the agnolotti in a large stockpot of boiling, salted water until tender. Drain, reserving ½ cup of the cooking liquid. 2 Heat oil in same pot over a medium to high heat. Add zucchini. Cook, stirring occasionally, for about 3 minutes, or until tender. 3 Return agnolotti to the stockpot with the reserved cooking liquid, pesto dip and pine nuts. Season with salt and pepper. Cook, stirring, for about 1 to 2 minutes, or until hot. 4 Garnish with basil leaves. Serve with grated parmesan and lemon wedges,…

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that's life! (Digital) - 1 Issue, 6 December 2018

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