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

Photo: Iain Bagwell; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 4


  • 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

Nutrition Information

  • calories 842
  • caloriesfromfat 40 %
  • protein 38 g
  • fat 39 g
  • satfat 13 g
  • carbohydrate 96 g
  • fiber 4.3 g
  • sodium 827 mg
  • cholesterol 84 mg

How to Make It

  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.

  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).

  3. *Find at farmers' markets or Asian markets.

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