Ingredients

How to make it

  • Prep all of your ingredients ahead of time - cut asparagus, wash spinach, etc.
  • Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when a couple of the raviolis begin to float, add the asparagus and peas. You'll need to cook them only for about a minute - really quick, just enough to brighten up the peas and give the asparagus a touch of tenderness.
  • Drain everything into a large colander. Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt. Serve in a big bowl or on a simple platter with a bit shaved Parmesan crumbled on top.

Reviews & Comments 8

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    " It was excellent "
    pamelanava ate it and said...
    Looks fabulous! Thanks for sharing!
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    " It was excellent "
    gingerlea ate it and said...
    LOVEErly!!!!!!!
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  • chefmal 6 years ago
    OOooooOOOoOOooh...now I'm going to be thinking of things I can add to this. Awesome post!
    Was this review helpful? Yes Flag
  • greekgirrrl 6 years ago
    that sounds lovely..light..not heavy at all..thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    caramia ate it and said...
    Excellent....you have my 5
    Was this review helpful? Yes Flag
    " It was excellent "
    werblondz ate it and said...
    This souns spectacular, will try it soon! Thanks for the great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    wolfpackjack ate it and said...
    What a great lunch idea... nice post... you get my High five lunch vote on this one..dave
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  • wynnebaer 6 years ago
    I'm drooling.....:)
    Was this review helpful? Yes Flag

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