green pea ravioli with toasty pistachios

TOTAL TIME: 30 minutes

SERVES: 2

Milk & Dairy

• 2 tbsp butter

• 2 oz parmesan cheese

Pantry

• 1 bag ricotta ravioli

• 1/2 cup pistachios

• 1/2 tsp chicken boullion concentrate (like better than bouillion)

Produce

• 2 cups frozen peans

• 1/3 cup fresh basil leaves

• small squeeze lemon juice

1. Toast your pistachios and prep everything. You'll want to ensure you have everything ready to go as you'll need to move quick once we get going.

   To a small frying pan over medium heat, add chopped pistachios and cook for 3-5 minutes until fragrant and toasty. While they cook:

   Get out your blender.

   Grate your parmesan.

   Measure your butter, peas, basil.

2. Blanch peas + basil. Bring a large pot of heavily salted water to a boil (about 3 tbsp salt).

   Once boiling add in peas for 30 seconds, then add basil for another 30 seconds. Scoop out peas and basil and add to a blender with 1/2 tsp boullion concentrate and 1/4 cup of the boiling water (keep the water boiling here for next steps). Blend until smooth - about 1 minute. Set aside.

3. Cook your ravioli. To your same pot of boiling water, add your ravioli and cook based on package instructions (if it's fresh - 3-4 minutes). Ensure you're flipping them so they cook on both sides. Reserve 1 cup of pasta water.

   Drain pasta and return empty pot to medium heat. You'll want to move quick here so your ravioli don't stick together. Add your pea sauce to the pot, along with 2 tbsp butter and 2 oz grated parm. Mix until somewhat incorporated - about 30 seconds. Add ravioli to pot and mix well. Add in reserve water to thin out if needed - you want a fairly thick consistency though - like ketchup.

   Drizzle with a squeeze of lemon juice.

   Serve up with crumbled pistachios and extra grated parm.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!