Pesto Ravioli and Peas

1. 1

   In large saucepot, prepare ravioli in boiling water as label directs.

2. 2

   Meanwhile, in small bowl, combine tomatoes, basil, 1/8 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper; set aside.

3. 3

   Place frozen peas in colander, and drain ravioli over peas.

4. 4

   In large serving bowl, toss ravioli and peas with pesto; top with tomato mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.