Ravioli With Green Pea Pesto

1. 1

   In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain.

2. 2

   Meanwhile, in a blender or food processor, puree peas, broth, 2 cups basil leaves, and mint leaves.

3. 3

   In a 3- to 4-quart pan over medium-high heat, stir or shake pine nuts until lightly browned, 3 to 4 minutes. Pour from pan.

4. 4

   Add oil and garlic to pan; stir just until garlic begins to brown, 30 seconds to 1 minute. Add pea mixture and stir until steaming.

5. 5

   Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls.

6. 6

   Cut remaining basil leaves into slivers and scatter over portions. Sprinkle with pine nuts. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.