- 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
- 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
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.