1 pound refrigerated cheese ravioli
2 medium tomatoes, cut into ¼-inch dice
1 cup loosely packed fresh basil leaves, chopped
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 package (10 ounces) frozen peas
¼ cup basil pesto, store bought or homemade
- In large saucepot, cook ravioli as label directs.
- Meanwhile, in small bowl, combine tomatoes, basil, salt, and pepper; set aside.
- Place frozen peas in colander, and drain ravioli over peas. In large serving bowl, toss the ravioli and peas with pesto; top with the tomato mixture.
Homemade Pesto
PREP 10 MINUTES MAKES ABOUT ¾ CUP SAUCE
2 cups firmly packed fresh basil leaves
1 garlic clove, crushed with garlic press
2 tablespoons pine nuts (pignoli) or walnuts
¼ cup olive oil
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
½ cup freshly grated Parmesan cheese
- In blender or in food processor with knife blade attached, puree basil garlic, pine nuts, oil, ¼ cup reserved pasta water, salt, and pepper until smooth. Add Parmesan and blend until combined.
* Test Kitchen Tip: If you prefer, substitute refrigerated cheese tortellini for the ravioli.