Buitoni Riserva Wild Mushroom Agnolotti

A wonderful package arrived in the mail Friday, a package of Buitoni pasta for testing. We were thrilled.  Buitoni pasta offers all natural ingredients. This particular selection was filled with “fresh portobello & crimini mushrooms, imported Grana Padano & Parmesan cheeses and fresh roasted garlic.”   Delicious!

Saturday night was the designated test night.  The focus was the pasta with a salad to compliment. 

Spinach Salad Mix with Egg and Warm Shallot Lemon Dressing*.  For Ted, I added crispy turkey bacon to the dressing.

For 2 Servings…

• 2 cups of Baby Spinach, 1 c Each
• Any combination of carrots, radish, grape tomatoes, celery..your favorites.
• 1 Shallot, minced and sauteed 2 minutes on medium in olive oil.
• 1/4 cup olive oil
• 2 TBS lemon juice
• 2 TBS white wine vinegar
• 1 TBS Honey Mustard
• 2 Hard boiled eggs, sliced
• *4 slices crispy cooked Turkey Bacon
• 1 TBS toasted pecans

Mix the sauteed shallots, olive oil, lemon, vinegar, and mustard in a sauce pan and bring to a boil. Remove from heat and let cool slightly.  If using, stir in some of the turkey bacon and leave some for topping.  Pour warm dressing over the mixed greens and toss. Top with toasted pecans and crumbled turkey bacon if using.  Serve while dressing is warm.

Buitoni Wild Mushroom Agnolotti in Lemon Dill Goat Cheese Sauce

• Cook the pasta according to package directions (in lightly oiled, boiling water 4 – 6 minutes).
• In a saucepan, add 1 minced, sauteed shallot (sauteed on medium 2 minutes). 
• Add the following to the saucepan after the shallot is cooked:
• 1/4 cup Olive oil
• 2 TBS lemon juice
• 1 TBS fresh dill
• 2 TBS white wine
• 1 TBS whole grain mustard
• 2 oz of Goat Cheese
• Salt and pepper to taste * Careful with the salt because of the goat cheese.

Bring your saucepan ingredients to an active simmer and let the goat cheese melt forming a creamy cheese sauce. Stir constantly.  This should only take about 5 minutes.  Plate the pasta and pour on the sauce. Enjoy!

I chose the ingredients for the sauce keeping the flavorful pasta in mind. I thought a red sauce might overwhelm those delicate mushroom and cheese flavors.  What I wanted to be the primary taste was the pasta filling and the sauce to be simply “background music”.  It worked perfectly! 

This pasta is stuffed generously with filling.  Although we do not usually have pasta at night, this change was well worth it. Check this link for more information on Buitoni pasta.

Buitoni Wild Mushroom Agnolotti

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