So Many Dishes

It may be July with a “feels like” temperature hovering around 100 degrees, but if the recipe includes primavera in the name, then it’s spring, no matter the temperature.

I found the recipe for lemony ravioli primavera in the Washington Post a couple months ago. I’ve been anxious to try it, and this seemed like the perfect time. We hadn’t eaten any pasta or a vegetarian dinner while on vacation, so this felt like a nice change. The recipe is one developed by nutritionist Ellie Krieger, so I know it’s a relatively healthy dish, too.

With everything prepped, cooking was quick. The vegetable-based sauce is prepared while the ravioli cook. Using a commercial pesto makes this a breeze.

Lemony Ravioli Primavera with Pesto

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 5 scallions, light green and white parts, sliced (about 1/3 cup)
• 1 pound asparagus, trimmed and cut at an angle into 1-inch pieces
• 1/8 teaspoon salt
• One package frozen or fresh cheese ravioli
• 1 cup peas, fresh or frozen (no need to thaw, if frozen)
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice ( I used all the juice from one lemon)
• 1/8 teaspoon ground black pepper
• 1/4 cup basil pesto, commercial or homemade (I used a generous 1/4 cup)
• Grated Parmesan cheese, for serving

Bring a large pot of water to a boil over high heat.

In a large, 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.

When the water comes to a boil, season with salt. Add the ravioli to the pot and cook according to package instructions. Reserve 1/2 cup of the pasta water before draining the ravioli.

While the ravioli are boiling, add the peas to the skillet with the asparagus, then stir in lemon zest and juice, 1/8 teaspoon 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.

Remove the skillet from the heat. Stir in the pesto, then add the cooked ravioli and 1/4 cup of the pasta water, and gently toss to combine. Add more water as needed to thin the sauce to the desired consistency. Serve garnished with grated Parmesan, if desired. Makes 4 servings.

We really enjoyed this dish. I think I’ll use the mini ravioli the next time, but there will definitely be a next time.

On a personal note, this will probably be the last recipe for a couple of weeks. I’m scheduled for my surgery, what Ken is calling round 2, on Thursday. We’re prepared this time, with a couple of meals in the freezer, and Ken has some easy meals planned. I know, though, that I won’t be cooking for a while. I’ll keep you updated on my progress, and, who knows, there may be a good story to share. I’ll be back in the kitchen as soon as I can.