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Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot Pesto





Yields
Serves 4



Total Time
30 mins

su-Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot Pesto




Photo: Iain Bagwell; Styling: Kevin Crafts
 1 small garlic clove
 4 ounces parmesan cheese, cut into chunks
 1 1/2 qts. lightly packed tender pea shoots*, separated into 4- to 5-in. pieces, divided
 1/2 cup mint leaves
 1/2 cup extra-virgin olive oil
 1 pound fresh cheese ravioli
 2 cups sugar snap peas
Step 1
1

Whirl garlic in a food processor to mince. Add cheese and whirl until grated. Add 2 cups pea shoots, the mint, and oil; pulse until coarsely puréed. Scrape into a small bowl and press plastic wrap against pesto.

Step 2
2

Cook ravioli as package directs, adding snap peas during last 2 minutes. Drain; return to pot. Whisk pesto, then gently toss three-quarters of it with pasta. Add remaining pea shoots and toss gently. Serve immediately, with remaining pesto if you like (or save it for a sandwich).

Step 3
3

*Find at farmers' markets or Asian markets.

Step 4
4

Note: Nutritional analysis is per serving with 3 tbsp. pesto.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 842Calories from Fat 40
% Daily Value *
Total Fat 39g60%

Saturated Fat 13g65%
Cholesterol 84mg29%
Sodium 827mg35%
Total Carbohydrate 96g32%

Dietary Fiber 4.3g18%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.