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.

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