date:Aug 26, 2014
Ingredients
1 x 625g pkt spinach and ricotta agnolotti
1 tablespoon olive oil
1 brown onion, halved, thinly sliced
150g pancetta slices, coarsely chopped
2 garlic cloves, thinly sliced
2 long fresh yellow chillies, halved, deseeded, finely chopped
2 x 250g pkt golden grape tomatoes, coarsely chopped
80ml (1/3 cup) white wine
2 teaspoons chopped fresh rosemary
60g (2/3 cup) finely grated parmesan
Method
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet dir