Pea, broccoli and pesto ravioli
Serves 2
Easy
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Six ingredients and just 20 minutes is all it takes to make a speedy, low-calorie pasta dinner for two
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- 200g, chopped into bite-sized pieces long-stemmed broccoli
- 100g frozen peas
- 250g pack spinach and ricotta ravioli
- 1, zested and juiced lemon
- 4 tbsp fresh pesto
- (or veggie alternative) finely grated to make 2 tbsp parmesan
Nutrition: per serving
- kcal455low
- fat20.2g
- saturates7.8g
- carbs40.2g
- sugars8g
- fibre10.5g
- protein22.8g
- salt1.4g
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Cook the broccoli in a large pan of salted boiling water for 3 minutes, adding the peas after 2 minutes. Scoop out all the veg with a slotted spoon then cook the ravioli in the same pan following pack instructions.
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Drain well then tip back into the pan and add the lemon, pesto and veg. Toss gently to coat then serve in warm bowls with parmesan scattered over.
