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

Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot PestoRecipe
Photo: Iain Bagwell; Styling: Kevin Crafts


Serves 4
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional 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


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


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).

*Find at farmers' markets or Asian markets.

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