Italian Pesto Agnolotti 
Pasta Salad


  • 1 pkg. Villa Rosa Pesto Agnolotti
  • 2 Tbl. Extra Virgin Olive Oil
  • 4 oz. pancetta (sliced thin)
  • 1-14 oz. can La Valle Cherry Tomatoes (rinsed)
  • 2 oz. Ranise Extra Virgin Olive Oil
    (Herb, Lemon or Chili your choice)
  • 1/4 cup basil leaves
  • 1/4 C. Shaved Parmesan
  • Salt and pepper to taste


Step 1
Cook Villa Rosa Agnolotti following packet directions. Rinse gently the toss with Extra Virgin Olive Oil. Place in a large bowl cover and refrigerate.

Step 2
Meanwhile, heat a non stick frypan over medium heat. Cook pancetta for 1-2 minutes on each side or until crispy and golden. Remove and place on a paper towel to cool, in the same pan add tomatoes and toss gently.

Step 3
In the bowl with the pasta add tomatoes, fresh basil then drizzle flavored olive oil and toss gently. Serve Cold with shaved parmesan and pancetta on top.


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