Ravioli With Snap Peas, Pea Shoots, And Minty Pea Shoot Pesto

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 pureed. Scrape into a small bowl and press plastic wrap against pesto.

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).

3. 3

   *Find at farmers' markets or Asian markets.

4. 4

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

No nutritional information available.

No additional tips available.