Ravioli with Peas and Lemon Pesto
- Makes: 6 servings
- Prep 20 mins
fresh or frozen ravioli
zest of 2 lemons
choppped hazelnuts, toasted
- Cook pasta in large pot of boiling salted water according to package directions. Add peas to the pot just before draining.
- 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.