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

Ingredients

• 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

Preparation

1. 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. 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.