Name: Pea, broccoli and pesto ravioli
Total time: 20 min
Yield: Serves 2
Ingredients: 200g, chopped into bite-sized pieces long-stemmed broccoli; 100g frozen peas; 250g pack spinach and ricotta ravioli; 1, zested and juiced lemon; 4 tbsp fresh pesto; (or veggie alternative) finely grated to make 2 tbsp parmesan

200g, chopped into bite-sized pieces long-stemmed broccoli
100g frozen peas
250g pack spinach and ricotta ravioli
1, zested and juiced lemon
4 tbsp fresh pesto
(or veggie alternative) finely grated to make 2 tbsp parmesan

Method

step 1
Cook the broccoli in a large pan of salted boiling water for 3 minutes, adding the peas after 2 minutes. Scoop out all the veg with a slotted spoon then cook the ravioli in the same pan following pack instructions.
step 2
Drain well then tip back into the pan and add the lemon, pesto and veg. Toss gently to coat then serve in warm bowls with parmesan scattered over.