Fast Pea and Pesto Ravioli

Nutrition per serve

Ingredients

• 1clove garlic
• 25g parmesan
• 325g four cheese ravioli
• 150g peas
• 50g baby spinach leaves
• 100g basil pesto
• 1pcs olive oil

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the ravioli (speed things up by using your kettle to boil the water). Crush or finely chop the garlic. Finely grate the parmesan.
2. Step 2 — Cook ravioli
   Cook the ravioli in the pan of boiling water for 2 mins.
3. Step 3 — Add peas
   Add the peas to the ravioli, return to the boil and cook for a further 1 min or until the ravioli is al dente. Reserve 60ml (¼ cup) cooking water, then drain the ravioli and peas.
4. Step 4 — Wilt spinach
   Meanwhile, heat a drizzle of olive oil in a medium deep frypan over medium-high heat. Cook the garlic, stirring, for 30 secs or until fragrant. Add the spinach and 1 tbs reserved cooking water and stir until just wilted.
5. Step 5 — Add pesto
   Add the pesto and remaining cooking water to the spinach and cook, stirring, for 30 secs or until heated through. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Add the ravioli and peas to the spinach mixture and gently stir until coated (handle the ravioli with care to ensure they don't break). Divide the ravioli among bowls and scatter over the parmesan to serve.

Allergens

Milk, Egg, Gluten, Wheat, Walnut