Pea & asparagus open ravioli
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