Grilled Vegetable Agnolotti with Sundried Tomato Pesto Cream Sauce, Grilled Summer Vegetables & Fennel Pangrattato (V)

INGREDIENT: pasta, bell peppers, red onion, eggplant, zucchini, sundried tomato, sunflower seeds, peeled garlic, parmesan, chili flakes, oregano, lemon juice, roasted red peppers, olive oil, canola oil, onions, 10% cream, heavy cream

FROM FRESH: Preheat oven to 350F. Remove plastic cover and pangrattato. Re-cover with aluminum foil or parchment paper and heat 15-20 mins or until heated through. Remove from oven and serve, garnished fennel pangrattato

FROM FROZEN: 350F for 25-35 minutes, or until hot.