Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot Pesto

Health score
20%
Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot Pesto
30 min.
4
626kcal

Suggestions


Indulge in a delightful culinary experience with our Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot Pesto. This vibrant dish combines the creaminess of fresh cheese ravioli with the crispness of sugar snap peas, perfectly complemented by the refreshing, herbaceous notes of minty pesto. Perfect for a light lunch, a satisfying main course, or a charming side dish at dinner, this recipe is sure to impress your family and friends.

In just 30 minutes, you can create a meal that's as invigorating as it is delicious. The key to this dish lies in its fresh ingredients, particularly the tender pea shoots, which add not only a burst of color but also a delightful crunch. You may be surprised to learn that these delicate greens can often be found at farmers' markets or Asian markets, providing a wonderful way to incorporate seasonal produce into your cooking.

The homemade pea shoot pesto, with its aromatic garlic and rich parmesan, elevates each bite, making it a standout dish that shines with spring and summer flavors. Whether it's a casual family lunch or a special gathering, this ravioli dish brings together the best of fresh ingredients and gourmet touches. Gather your loved ones and savor each twirl of pasta, celebrating the vibrant tastes of seasonal herbs and vegetables.

Ingredients

  • pound cheese ravioli fresh
  • small garlic clove 
  • 0.5 cup mint leaves 
  • 0.5 cup olive oil extra-virgin
  • ounces parmesan cheese cut into chunks
  • 1.5 qts lightly tender pea shoots* divided packed separated
  • cups sugar snap peas 

Equipment

  • food processor
  • bowl
  • whisk
  • pot
  • plastic wrap

Directions

  1. Whirl garlic in a food processor to mince.
  2. Add cheese and whirl until grated.
  3. Add 2 cups pea shoots, the mint, and oil; pulse until coarsely pured.
  4. Scrape into a small bowl and press plastic wrap against pesto.
  5. Cook ravioli as package directs, adding snap peas during last 2 minutes.
  6. Drain; return to pot.
  7. Whisk pesto, then gently toss three-quarters of it with pasta.
  8. Add remaining pea shoots and toss gently.
  9. Serve immediately, with remaining pesto if you like (or save it for a sandwich).
  10. *Find at farmers' markets or Asian markets.

Nutrition Facts

Calories626kcal
Protein25.18%
Fat40.84%
Carbs33.98%

Properties

Glycemic Index
24
Glycemic Load
17.29
Inflammation Score
-9
Nutrition Score
19.128261003805%

Flavonoids

Eriodictyol
1.74mg
Hesperetin
0.57mg
Apigenin
0.33mg
Luteolin
0.74mg
Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:626kcal
31.3%
Fat:28.4g
43.69%
Saturated Fat:10.22g
63.87%
Carbohydrates:53.17g
17.72%
Net Carbohydrates:47.48g
17.27%
Sugar:5.17g
5.75%
Cholesterol:80.51mg
26.84%
Sodium:1228.74mg
53.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:39.4g
78.8%
Vitamin C:276.29mg
334.9%
Iron:13.42mg
74.55%
Vitamin A:2437.43IU
48.75%
Fiber:12.08g
48.32%
Calcium:394.49mg
39.45%
Phosphorus:227.97mg
22.8%
Vitamin K:16µg
15.23%
Manganese:0.2mg
10.2%
Selenium:6.83µg
9.75%
Vitamin B2:0.15mg
8.77%
Folate:29µg
7.25%
Magnesium:28.92mg
7.23%
Vitamin E:1.03mg
6.88%
Zinc:0.98mg
6.55%
Vitamin B1:0.09mg
6.04%
Vitamin B6:0.12mg
6.04%
Vitamin B12:0.34µg
5.67%
Vitamin B5:0.52mg
5.19%
Potassium:159.15mg
4.55%
Copper:0.07mg
3.43%
Vitamin B3:0.47mg
2.36%
Source:My Recipes