TIME: 30 Minutes YIELD: 2INGREDIENTS:Olive oil 2 cloves garlic, minced ⅔ cup fresh or frozen peas 1 bunch of asparagus, rinsed and cut into 1” strips1 package Kite Hill ravioli, cooked and drained1 tablespoon of pesto Juice of 1/2 of a lemon Handful of Kite Hill ricotta Herbs for garnishing (we used basil + pea sprouts) Salt and pepper FEATURED Spinach Ravioli with Almond Milk Ricotta Alternative 9oz Find in Stores InstructionsHeat 2 tablespoons of olive oil in skillet on medium heat.Add minced garlic and cook for 1 minute. Add asparagus strips and peas and cook for 3-4 minutes, until asparagus is bright green and peas are warmed throughout. Add 1 tablespoon of pesto and juice from half a lemon to the skillet and mix. Add cooked ravioli and top with an additional 1-2 tablespoon of olive oil.Toss pasta in skillet to heat through, and add salt and pepper.Top with Kite Hill ricotta and herb garnishes. Dish into bowls and top with more Kite Hill ricotta and herbs, if desired.
