Photo: Iain Bagwell; Styling: Kevin Crafts
Total Time
30 Mins
Serves 4

How to Make It

Step 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.

Step 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).

Step 3

*Find at farmers' markets or Asian markets.

Step 4

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

You May Like

Ratings & Reviews

jlg5876's Review

September 23, 2012
Simply wonderful! I halved the recipe since I'm only serving one person and didn't need a ton of leftovers. Nonetheless, I didn't have all the ingredients so I did a little experimenting and I love the results. I used regular peas (frozen) and, instead of garlic since I'm allergic to it, I used a small amount of basil. A pinch of black pepper, too. I think my deviation is still lacking something -- a kick of some sorts -- but it's still quite nice. Can't wait to make it again!

SueJuly60's Review

July 13, 2011
This was a very tasty and easy recipe to make. The only thing I would add would be a little cayenne or white pepper to give it a little kick. Other than that, we can't wait to have it again.