Creamy pesto ravioli
(at time of publication)
Step 1 Cook pasta following packet directions until tender. Drain, reserving 1/4 cup cooking water.
Step 2 Meanwhile, place pesto, tomatoes and sour cream in a medium-sized saucepan. Heat over a low heat until warmed through and combined. Add reserved cooking liquid. Stir to combine.
Step 3 Add pasta to sauce and toss generously to coat. Dish out and top with rocket and lemon zest. Serve with a large green salad.
About this Recipe
- 2 x 300g packets roasted vegetable ravioli
- 75g basil pesto
- 1/2 cup semi-dried tomatoes, chopped
- 1/2 cup reduced-fat sour cream
- 2 cups baby rocket
- 1 lemon, 2 teaspoons zest
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified