Lemony Ravioli Primavera With PestoFind substitution suggestions and other tips below the recipe.
Storage: Refrigerate for up to 4 days. Servings: 3 Total time: 40 mins Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced or finely grated
- 5 scallions, light green and white parts, sliced (1/3 cup)
- 1 pound asparagus, trimmed and cut at an angle into 1-inch pieces
- 1/8 teaspoon fine salt, plus more as needed
- One (10-ounce) package refrigerated or frozen cheese ravioli
- 1 cup green peas, fresh or frozen (no need to defrost, if frozen)
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice (from the same lemon)
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup basil pesto, store-bought or homemade (see related recipes)
- Grated parmesan cheese, for serving (optional)
Steps1. Bring a large pot of water to a boil over high heat. 2. In a large (12-inch), deep skillet over medium heat, heat the oil until shimmering. Add the garlic and scallions, and cook, stirring constantly, for 30 seconds. Add the asparagus and cook, stirring frequently, for 2 minutes. 3. When the water comes to a boil, season with salt, if desired. Add the ravioli to the pot and cook according to the instructions on the package, about 4 minutes. Reserve 1/2 cup of the pasta water before draining the ravioli. 4. While the ravioli is boiling, add the peas to the skillet with the asparagus, then stir in the lemon zest and juice, 1/8 teaspoon of salt, and pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the asparagus and peas are crisp-tender, about 3 minutes. 5. Remove the skillet from the heat. Stir in the pesto, then add the cooked ravioli and 2 tablespoons of the reserved pasta water to the skillet, and gently toss to combine. Add more water, 1 tablespoon at a time, as needed, to thin the sauce to the desired consistency. Divide among shallow bowls, garnish with grated parmesan, if desired, and serve. From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Becky Krystal. Nutrition information per serving: Calories: 503; Total Fat: 22 g; Saturated Fat: 8 g; Cholesterol: 54 mg; Sodium: 723 mg; Carbohydrates: 58 g; Dietary Fiber: 9 g; Sugar: 9 g; Protein: 21 g. Substitution suggestions + other tips and ideas:
- Asparagus >> green beans or haricots verts, or sugar snap or snow peas.
- Gluten-free? >> Use gluten-free ravioli.
- Parmesan >> pecorino Romano or grana Padano.
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