Recipe finder
Ravioli with Peas and Lemon Pesto
- Makes: 6 servings
- Prep 20 mins
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
- 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.
