Chicken and Spinach Agnolotti with Broccoli Pesto
At Golden Ravioli, we’re always inspired by the joy of creating something special in the kitchen, and this fresh, flavorful recipe is no exception: Chicken and Spinach Agnolotti with Broccoli Pesto.
The inspiration for this dish came from the simple pleasure of cooking with fresh, local produce. A delivery from our trusted fruit and veg supplier, Morley Wholesale Fruit and Veg, included vibrant, just-picked broccoli that was too good to resist. Supporting local farmers and businesses is at the heart of what we do, and planning meals around seasonal ingredients is a great way to celebrate the bounty of each season.
This broccoli pesto is a twist on the traditional, combining wholesome ingredients into a vibrant, versatile sauce. Pair it with our Chicken and Spinach Agnolotti for a quick and satisfying dinner or try it with our Spinach and Ricotta Ravioli for a vegetarian option. The best part? This pesto is packed with flavour and nutrients and keeps well in the fridge or freezer, making it perfect for busy weeknights.
Fast, fresh, and family-friendly, this recipe has become a go-to in our kitchen. The combination of flavours, the gorgeous green colour, and the ease of preparation make it a winner every time. Whether you’re a seasoned chef or just starting to experiment with new dishes, we’re confident this recipe will become a favourite in your household too.
We hope this dish brings a little extra joy to your table. Buon appetito!
Ingredients
- 450g of GR Half Moon Chicken & Spinach Agnolotti
- 1 small broccoli, cut into small florets
- 1 cup of frozen peas, thawed
- 1 cup of basil leaves
- 1 garlic clove
- 1/2 cup of almond flakes
- 1/3 cup of grated Parmesan cheese
- 1/3 cup of olive oil
- 60g pkt of Coles Australian baby rocket
Method
- To begin, cook the broccoli in a large saucepan of boiling water for 2 mins or until bright green and tender. Drain well and reserve the cooking water.
- Next, place half of the broccoli in a food processor with the peas, basil, garlic, almond flakes and Parmesan cheese. Process until finely chopped. Add the olive oil and process until almost smooth. Season generously with salt and pepper.
- Using the same water that you cooked the broccoli in, add cooking salt and bring it back up to a rapid boil. Once boiling, cook the pasta until al dente approx. 10-12 minutes.
- While the pasta is cooking, place a large deep frying pan over a high flame with half the pesto mixture and a little olive oil. Sauté for a minute or so. By this stage your pasta should be cooked. Don’t drain the pasta completely as you will need a few ladles of the the water for the next step.
- Add the pasta and some of the water to the pan and vigorously toss to loosen the mixture. Add a little extra olive oil and continue to agitate the pan to create a beautiful velvety and creamy sauce.
- Place the pasta on a large serving platter and scatter though some rocket leaves and the remaining broccoli florets. Garnish with generous dollops of the pesto, some flaked almonds and shaved Parmesan.
