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

This recipe, and others like it, can be found in the article “The Freshest and Most Delicious Recipes You Can Make This April.”
How to Make It
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.
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).
*Find at farmers' markets or Asian markets.
Note: Nutritional analysis is per serving with 3 tbsp. pesto.
Ingredients
Directions
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.
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).
*Find at farmers' markets or Asian markets.
Note: Nutritional analysis is per serving with 3 tbsp. pesto.