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Pea, broccoli and pesto ravioli

Name: Pea, broccoli and pesto ravioli
Total time: 20 min
Ingredients: long-stemmed broccoli 200g, chopped into bite-sized pieces; frozen peas 100g; spinach and ricotta ravioli 250g pack; lemon 1, zested and juiced; fresh pesto 4 tbsp; parmesan (or veggie alternative) finely grated to make 2 tbsp

20 minutes
serves 2
Easy

Six ingredients and just 20 minutes is all it takes to make a speedy, low-calorie pasta dinner for two

By Janine Ratcliffe

February 4, 2020 at 11:01 am

Ingredients

long-stemmed broccoli 200g, chopped into bite-sized pieces
frozen peas 100g
spinach and ricotta ravioli 250g pack
lemon 1, zested and juiced
fresh pesto 4 tbsp
parmesan (or veggie alternative) finely grated to make 2 tbsp

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.