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





Total Time
30 mins

This recipe, and others like it, can be found in the article “The Freshest and Most Delicious Recipes You Can Make This April.”

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




Photo: Iain Bagwell; Styling: Kevin Crafts
 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
Step 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.

Step 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).

Step 3
3

*Find at farmers' markets or Asian markets.

Step 4
4

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories842
% Daily Value *
Total Fat 39g50%

Saturated Fat 13g65%
Cholesterol 84mg29%
Sodium 827mg36%
Total Carbohydrate 96g35%

Dietary Fiber 4.3g16%
Protein 38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.