Ravioli with Green Pea Pesto
How to Make It
Step 1
1
In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain.
Step 2
2
Meanwhile, in a blender or food processor, purée peas, broth, 2 cups basil leaves, and mint leaves.
Step 3
3
In a 3- to 4-quart pan over medium-high heat, stir or shake pine nuts until lightly browned, 3 to 4 minutes. Pour from pan.
Step 4
4
Add oil and garlic to pan; stir just until garlic begins to brown, 30 seconds to 1 minute. Add pea mixture and stir until steaming.
Step 5
5
Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls.
Step 6
6
Cut remaining basil leaves into slivers and scatter over portions. Sprinkle with pine nuts. Add salt and pepper to taste.
Ingredients
2 packages (9 oz. each) cheese-filled ravioli or tortellini
2 1/2 cups frozen petite peas, thawed
2 cups fat-skimmed chicken broth
2 1/4 cups lightly packed fresh basil leaves, rinsed
1 cup lightly packed fresh mint leaves, rinsed
2 tablespoons pine nuts
1/2 teaspoon olive or salad oil
1 teaspoon minced garlic
Salt and fresh-ground pepper
Directions
Step 1
1
In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain.
Step 2
2
Meanwhile, in a blender or food processor, purée peas, broth, 2 cups basil leaves, and mint leaves.
Step 3
3
In a 3- to 4-quart pan over medium-high heat, stir or shake pine nuts until lightly browned, 3 to 4 minutes. Pour from pan.
Step 4
4
Add oil and garlic to pan; stir just until garlic begins to brown, 30 seconds to 1 minute. Add pea mixture and stir until steaming.
Step 5
5
Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls.
Step 6
6
Cut remaining basil leaves into slivers and scatter over portions. Sprinkle with pine nuts. Add salt and pepper to taste.
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