Wild Mushroom Agnolloti In A Rosemary Garlic Butter Sauce

• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic sliced
• 1 sprig rosemary leaves removed and chopped
• 9 ounces Buitoni wild mushroom agnolloti pkg of
• rosemary
• garlic
• butter

1. Get a pot of water boiling. While you are waiting on that get started on this super simple sauce. In a large saute pan, over medium low heat, add the butter. Allow it to melt and brown just slightly. At that point add in the oil.
2. Next toss in the sliced garlic and chopped rosemary.
3. Once the water has come to a boil, add the pasta and cook just 2-3 minutes.
4. Once the garlic is lightly toasted and the agnolloti has cooked a couple minutes, add the pasta to the sauce and cook just a couple more minutes.
5. Season with salt and pepper.

butter, olive oil, garlic, rosemary, buitoni, rosemary, garlic, butter

Taken from www.yummly.com/recipe/Wild-Mushroom-Agnolloti-in-a-Rosemary-Garlic-Butter-Sauce-1664132 (may not work)