Serve this Pesto-y pea pasta salad as a super speedy vegetarian main course or as a filling side dish. Any leftovers are great for lunch the next day too.
SERVES 6-8 PREP 5 MINS COOK 5 MINS
150g frozen green beans
500g fresh spinach and ricotta ravioli
150g frozen peas
150g basil pesto
1tsp fresh or frozen chopped mint
3tbsp extra virgin olive oil
1 Bring a large pan of salted water to the boil. Add the green beans and return to the boil, add the ravioli and cook for 2-3 mins, then add the peas for 1 minute. Drain well and run under a slow running cold tap to cool.
2 Transfer to a large bowl with the remaining ingredients. Mix well and season. Chill until ready to serve.
Per serving: 369-277 cals, 26-19g fat (5-4g saturated)