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

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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.