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Tomato and Spinach Agnolotti

What I love about this recipe is that is full of fresh ingredients, and takes a super healthy spin on an Italian classic!


  • 200g lean bacon, finely chopped

  • 1 clove garlic, crushed.

  • 1 punnet roma cherry tomatoes, halved

  • 100g baby spinach leaves

  • 625g pack Cheese and Spinach Agnolotti


  • 1.

    Heat pan and fry bacon until golden brown, add garlic and cook for a further minute. Add cherry tomatoes

  • 2.

    And toss in pan until skins brown slightly. Add spinach and toss for 30 seconds to wilt.

  • 3.

    Cook agnolotti in a large pot of boiling water, until tender. Drain, reserving 1/4 cup cooking liquid.

  • 4.

    Toss agnolotti in pan with reserved cooking liquid, bacon, cherry tomatoes and spinach.


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