Not that we don’t fully support a good chip n’ dip moment for dinner (shoutout to our mezze plate fans!), but this pasta-fied spin on the classic feels a bit more like a complete meal. 

You’ve got your spinach and cheese-stuffed agnolotti, a decadent artichoke + spinach Gruyère fondue to (lovingly) smother them in, and breadcrumbs to add on top for a little crackly crunch. Plus a little salad and a hunk of focaccia? It’s the complete package, Fam. 

What’s in your bag:

• Deano’s spinach florentine agnolotti 
• Artichoke + Gruyère fondue with spinach + cherry tomatoes
• Lemon breadcrumbs
• Little Leaf greens with shaved veggies
• Peppercorn dressing
• Rosemary focaccia 
• Shredded smoked chicken (if you ordered it!)

What you’ll need from home:

• Large pot
• Salt
• Small saucepan
• Strainer
• Mixing bowl
• Salt + pepper

Total prep time: 10 minutes

The Agnolotti + Sauce

1. Put a large pot of salted water on to boil.
2. Once your water is boiling, cook those agnolotti for about three minutes only! When they rise to the top, they’re done! Be sure to reserve a quarter cup of pasta water.
3. While you wait for them to cook, pour the artichoke dip fondue into a saucepan and warm it over medium heat until it simmers. If you ordered the chicken, you can add that to your sauce and heat both together.
4. When the agnolotti are floating happily at the top, strain and add them to the warmed artichoke fondue. 
5. Add a splash of your pasta water to the fondue if it seems a little thick. 
6. Stir to evenly coat the agnolotti.

The Salad

1. Throw the salad in a mixing bowl.
2. Add the peppercorn dressing, season with s+p and mix mix mix! 

The Focaccia

1. Just toast it up in the toaster oven! 

Plate up the sauce-y agnolotti, salad, and focaccia. Don’t forget to sprinkle some lemon-y breadcrumbs over the pasta for a real textural treat.

That’s it! Dinner solved, dinner served. #weareWECO