When you need dinner on the table quickly without sacrificing elegance or nutrition, this verdant pasta dish delivers. The velvety sauce is bountiful with vegetables for a restaurant-worthy meal that’s both simple and sophisticated.
Ingredients
1 tablespoon olive oil
1 medium leek, washed and white/light green part thinly sliced into half moons
1 cup low sodium vegetable stock
3 cups fresh spinach leaves (4oz)
1 cup frozen green peas
½ teaspoon kosher salt
1 tablespoon Armanino Creamy Garlic Sauce
¼ cup Armanino Basil Pesto Sauce
1 lb Armanino Four Cheese Ravioli
¼ cup grated parmesan cheese
Directions
Bring a large pot of salted water to a boil for the ravioli.
In a large sauté pan, heat the olive oil over medium high and sauté the leeks until translucent, about 4-5 minutes.
Add the peas, spinach and vegetable stock, bring to a boil over high heat.
Reduce the heat to medium and cook uncovered until the spinach is tender 3-4 minutes.
Transfer the mixture to the blender and process until smooth
Add the salt, pesto and creamy garlic sauce, blend to combine.
Add half of the parmesan, blend to combine.
Cook the ravioli in the boiling water for 3 minutes. Reserve ¼ cup of the pasta water and drain.
Return the cooked ravioli and green sauce to the sauté and heat over low.
Stir, coating well, until the sauce is slightly thickened, about 2-3 minutes. Add a little of the reserved pasta water if the sauce becomes too thick.
Remove from heat, taste and add more salt if needed. Stir the remaining parmesan and transfer to a serving bowl. Garnish with additional parmesan and serve immediately.
Chef’s Tips
For a heartier dish, add some sliced cooked chicken or shrimp just before serving.
Like it a little spicy? Sauté a chopped jalapeno in the pan along with the leeks for a nice zip.
Any extra sauce is delicious stirred into cooked rice or thinned with more stock for a nice soup base.
