Pea & as­para­gus open ravi­oli

Style at Home (UK) - - Time At Home -

Takes 20min serves 4

FOR the PESTO 100g peas, thawed if frozen 50g blanched hazel­nuts

8tbsp ex­tra vir­gin olive oil 30g Parme­san, grated, plus ex­tra to serve

50g mint leaves squeeze of le­mon juice FOR the RAVI­OLI 450g as­para­gus, trimmed 150g peas, thawed if frozen 8 fresh lasagne sheets small balls of moz­zarella (boc­concini) 1⁄2tbsp olive oil

To make the pesto, blend the peas with the other in­gre­di­ents and 2tbsp wa­ter un­til smooth. Sea­son, cover and put in the fridge. Boil two pans of salted wa­ter. In one, put the as­para­gus then the peas a few min­utes later. Cook for 2-3min, then drain. In the other, cook the pasta in batches for 3min, then place on an oiled tray. To as­sem­ble ravi­oli, put one pasta sheet on each plate, add some pesto, as­para­gus and peas, then top with an­other sheet. Add torn moz­zarella, any of the re­main­ing veg, plus Parme­san, a driz­zle of olive oil and a grat­ing of freshly ground black pep­per.

Try The left­over pesto on bread or br­uschetta Topped with moz­zarella as a snack or starter

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