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Wild Mushroom Agnolotti & Green Beans in Creamy Walnut Sauce
Course
Entree
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
Author
Robin Gagnon
Ingredients
1
package of Buitoni Wild Mushroom Agnolotti
½
tbs
butter
1
bag of BirdsEye Steamfresh Premium Selects whole green beans
½
tbs
olive oil
⅓
cup
sliced onion
1
clove
of garlic
minced
¼
cup
chopped walnuts
1
teaspoon
jarred vegetable or chicken stock base
¾
cup
milk
pinch
of nutmeg
1
tbs
grated Parmesan cheese
plus a little for serving
Instructions
Boil agnolotti for 4 minutes, then drain,mix in butter and set aside.
Microwave the green beans for 2-3 minutes (just long enough to thaw them)
Place oil in large skillet over med-high heat. Once hot add the onion, garlic & walnuts. Saute until fully cooked and somewhat caramelized.
Add the milk, stock base, nutmeg & green beans. Reduce heat to medium. Cook for 5 minutes, stirring occasionally, then add Parmesan.
Use tongs to remove & plate the green beans, leaving sauce in pan.
Add the Agnolotti to the sauce, and gently stir and turn to coat. Cook about a minute, then pour over the green beans.
Sprinkle some Parmesan cheese over the dish and serve.