Pesto ravioli with pancetta and peas
This quick and easy dinner brought together with everyday pantry goodies, a touch of indulgence and your favorite ravioli. Accompanied by vibrant frozen peas, pancetta and fragrant pesto. Ready in just 20 minutes.
Ingredients
- 1.1 pounds fresh ravioli with your favorite filling
- 7 ounces g pancetta
- 2 garlic cloves minced
- 7 ounces frozen peas
- 6 tbsp green pesto more to taste
- ½ cup grated Parmesan
- freshly ground black pepper
Instructions
- Bring a large pot with salted water to a boil.
- Meanwhile, get your prep done before you start cooking. Mince the garlic cloves and grate the Parmesan cheese.
- Heat a large skillet over high, add pancetta and cook until crispy and golden brown. Reduce heat to medium low, remove and discard excess grease.
- Add garlic and stir in peas. Cook for 3 minutes.
- In the meantime, add ravioli to the pot with boiling water. Cook for 2 minutes. When ready scoop up 1 cup cooking water and drain the ravioli.
- Add ¼ cup cooking water to the skillet, then turn off the heat. Next, stir in pesto and Parmesan. Add ¼ cup more of the cooking water and stir until combined.
- Toss with ravioli and finish off with a generous sprinkle of freshly ground black pepper. Add more cooking water or pesto, if needed. Serve!
Video
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Nutrition
Calories: 142kcalCarbohydrates: 4gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 429mgPotassium: 29mgFiber: 0.4gSugar: 1gVitamin A: 562IUVitamin C: 0.5mgCalcium: 149mgIron: 0.2mg
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