Shelly's Recipe

WILD MUSHROOM AGNOLOTTI SALTIMBOCCA WITH PANCETTA, SAGE AND PINOT GRIGIO SAUCE

Category: Pasta

1 package (9 ounces) BUITONI Reserva Refrigerated All Natural Wild Mushroom Agnolotti
4 ounces pancetta, thinly sliced and cut in matchsticks
1 tablespoon extra virgin olive oil
2 fresh garlic cloves, thinly sliced
2 tablespoons sliced fresh sage leaves
1/2 cup Pinot Grigio or dry white wine
1 cup chicken broth
2 tablespoons lemon juice
Sea salt and ground black pepper to taste
2 cups frisee lettuce
1 teaspoon finely chopped parsley

Boil 4 quarts water and cook agnolotti according to package directions.

Saute pancetta in oil in large skillet until golden. Add garlic and sage, and cook for 1 minute. Add white wine and cook for a few minutes to evaporate the alcohol. Add chicken broth and lemon juice, and cook for about 3 minutes or until slightly thickened. Season with sea salt and pepper.

Add cooked agnolotti and toss to coat with sauce. Place agnolotti on serving plates next to a mound of frisee. Pour the pan sauce over the pasta and the frisee. Sprinkle with chopped parsley.
Serving Size: 2 to 4