Gluten Free Ricotta & Spinach Agnolotti With Tomato Pesto, Tuna and Peas
This recipe turns simple, everyday ingredients into a most delicious gluten free meal.
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Ingredients
- Olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- ¼ cup cream
- 2 tablespoons store bought tomato pesto
- 185g can tuna in oil, drained
- ½ cup (150g) frozen peas
- 1 tablespoon baby capers, drained
- Handful Italian parsley, chopped, plus extra to garnish
- 280g pack Latina™ Fresh Gluten Free Spinach & Ricotta Agnolotti
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