WILD MUSHROOM AGNOLOTTI WITH SCALLIONS AND EGG SAUCE

WILD MUSHROOM AGNOLOTTI WITH SCALLIONS AND EGG SAUCE

A packet of Wild Mushroom Agnolotti by Buitoni was sent to me by the Food Buzz team. The taste of this pasta was simply amazing. The stuffing consisted of wild mushrooms along with a combination of four cheeses. It can be had by itself too without any sauce. I wanted to make a tomato-based sauce for this since it already cheese in it. This fire-roasted tomato sauce along with scrambled eggs and scallions goes well with the stuffing. Each bite into this pasta along with the tomatoes and eggs was a flavor explosion in the mouth.

INGREDIENTS:
1. Buitoni Wild Mushroom Agnolotti, 1 packet.
2. Scallions, 1 bunch.
3. Fire-roasted tomatoes, 1/2 cup.
4. Garlic, 2 cloves.
5. Fresh basil ¼th cup.
6. Jalapeno, 1.
7. Eggs, 2.
8. Parmesan cheese, 1 tablespoon.
9. Salt and pepper as per taste.

PREPARATION: Cook the pasta as per the package instructions. Meanwhile cut the scallions into thin slices including the green and white parts. Crush the garlic cloves coarsely and dice them finely. Remove the seeds from the jalapeno and dice into very fine pieces. Julienne the basil leaves and keep aside. Heat a nonstick pan with 1 tablespoon of olive oil. When the oil is hot enough, break the eggs into the pan and scramble them gently. Transfer the eggs onto a plate and pour another tablespoon of oil into the same pan. Add the chopped scallions, garlic, and jalapeño and sauté for a few minutes until everything turns tender. Add the fire-roasted tomatoes along with ½ of water or broth and let it simmer for 5 minutes. Add salt and pepper according to taste and then add the chopped basil leaves, parmesan cheese, and ¾th of the scrambled eggs to the sauce and mix well. Remove the pan from heat and pour the sauce over the pasta. Serve the pasta with the remaining scrambled eggs garnished on top.