Rating: 4 stars
2 Ratings
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  • 4 star values: 2
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This Story Originally Appeared On sunset.com

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Iain Bagwell; Styling: Kevin Crafts

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

842 calories; calories from fat 40%; protein 38g; fat 39g; saturated fat 13g; carbohydrates 96g; fiber 4.3g; sodium 827mg; cholesterol 84mg.
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