Yield
Makes 4 servings

How to Make It

Step 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

Meanwhile, in a blender or food processor, purée peas, broth, 2 cups basil leaves, and mint leaves.

Step 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

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

Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls.

Step 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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