Pea, broccoli and pesto ravioli
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
Method
- STEP 1
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.
- STEP 2
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.
