Ravioli with Peas and Lemon Pesto | Midwest Living
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Ravioli with Peas and Lemon Pesto

Ravioli with Peas and Lemon Pesto

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  • Makes: 6 servings
  • Prep 20 mins

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Ingredients

  • 2 13 - ounce package fresh or frozen ravioli
  • 1 1/4 cups frozen peas
  • zest of 2 lemons
  • 6 tablespoons prepared pesto
  • 2/3 cup choppped hazelnuts, toasted

Directions

  1. Cook pasta in large pot of boiling salted water according to package directions. Add peas to the pot just before draining.
  2. In a large bowl stir together lemon zest and pesto, then toss with ravioli and peas. Sprinkle with nuts and with extra lemon zest if desired.

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