Lemony Ravioli Primavera With Pesto - Serves 3

Lemony Ravioli Primavera with Pesto - Serves 3

Adapted from WaPo

Ingredients:

• 1 tbsp olive oil
• 2 garlic cloves, minced or finely grated
• 5 scallions, sliced light green and white parts (~1/3 cup)
• 0.5 lb asparagus, trimmed and cut at an angle into 1" pieces
• 1/8 tsp fine salt, plus more as needed
• One 12-oz pkg refrigerated or frozen cheese ravioli
• 1 cup green peas, fresh or frozen (no need to defrost, if frozen)
• Finely grated zest from 1 organic lemon
• 2 tbsp fresh lemon juice from same lemon above (~1 large organic lemon)
• 1/8 tsp freshly ground black pepper
• 1/4 cup basil pesto, store-bought or homemade (see related recipes)
• OPTIONAL: Grated parmesan, for serving

• 
  

DIRECTIONS

Step 1 - Bring a large pot of water to a boil over high heat.

1. Step 2 - In a large (12-inch), deep skillet over medium heat, heat oil until shimmering. Add the garlic and scallions, and cook, stirring constantly, for 30 seconds. Add the asparagus and cook, stirring frequently, for 2 minutes.

2. Step 3 - When the water comes to a boil, season with salt, if desired. Add the ravioli to the pot and cook according to the instructions on the package, about 4 minutes. Reserve 1/2 cup of the pasta water before draining the ravioli.

3. Step 4 - While the ravioli is boiling, add the peas to the skillet with the asparagus, then stir in the lemon zest and juice, 1/8 teaspoon of salt, and pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the asparagus and peas are crisp-tender, about 3 minutes.

4. Step 5 - Remove the skillet from the heat. Stir in the pesto, then add the cooked ravioli and 2 tablespoons of the reserved pasta water to the skillet, and gently toss to combine. Add more water, 1 tablespoon at a time, as needed, to thin the sauce to the desired consistency. Divide among shallow bowls, garnish with grated parmesan, if desired, and serve.

Substitutions

Asparagus >> green beans or haricots verts, or sugar snap or snow peas.
Gluten-free? >> Use gluten-free ravioli.
Parmesan >> pecorino Romano or grana Padano.

Cowboy Caviar - Makes 8 lunch servings, or 16 salsa servings

Cowboy Caviar - makes 8 lunches

Adapted from Spend With Pennies

Ingredients:

• 2 avocados diced
• ⅓ cup diced red onion
• 15 ounces canned black beans rinsed and drained (or cook 3/4 cup dry beans)
• 15 ounces canned black eyed peas rinsed and drained (or cook 3/4 cup dry beans)
• 1 ½ cups frozen corn kernels thawed
• 2 bell peppers diced, any color besides green
• 1 jalapeño seeds removed, finely diced
• ⅓ cup chopped fresh cilantro
• Tortilla chips for serving
• **NOTE If tomatoes are desired, replace one bell pepper with two Roma tomatoes

Dressing

• ⅓ cup olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

Directions:

1. Combine avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.