Agnolotti With Toasted Garlic & Broccoli
|Broccoli||2 Cup (32 tbs) (2 Package)|
|Garlic||6 Clove (30 gm), minced|
|Olive oil||10 Milliliter (2 Teaspoon)|
|Broccoli florets||480 Milliliter, blanched (2 Cups)|
|Butter||2 Tablespoon (Unsalted)|
|Poppy seeds||1 Teaspoon|
|Parmesan cheese||25 Milliliter, grated (1 1/2 Tablespoons)|
|Chopped parsley||30 Milliliter, chopped (2 Tablespoon)|
|Lemon juice||1 Tablespoon|
Cook agnolotti according to package directions.
In a large skillet toast garlic in olive oil.
Add blanched broccoli, butter and poppy seeds,if desired.
Add cooked agnolotti and combine over a medium heat for 1 minute.
Transfer to a bowl and toss with Parmesan cheese, parsley, pepper and lemon juice.