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

Photo: Iain Bagwell; Styling: Kevin Crafts

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 842
  • Calories from fat: 40%
  • Protein: 38g
  • Fat: 39g
  • Saturated fat: 13g
  • Carbohydrate: 96g
  • Fiber: 4.3g
  • Sodium: 827mg
  • Cholesterol: 84mg


  • 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. 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.
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