🥟 Pesto shouldn't be a sauce strictly reserved for summer. Using a couple handfuls of whatever delicious green things I had laying around in the fridge I could put together a quick and easy sauce in the time it takes to boil a pot of water and cook a packet of ravioli.

🌿 Ingredients
• Mill-Kċina taz-Zija rikotta ravioli
• 1 handful Spinach
• 1 handful Rocket
• 1 handful Parsley
• 1 sprig Rosemary
• 50g Pecorino
• 50g Roast Walnuts and pecans
• Lemon zest to taste
• Lemon Juice to taste
• Black pepper to taste

🍳Method
➊ Start by quickly blanching the spinach in salted boiling water and removing to an ice bath.
➋ Replace the pot with fresh water and bring up to a boil while we prepare our sauce.
➌To a blender add spinach, roast walnuts, pecans, garlic,, all of your greens, salt and pepper and blend until a coarse paste is formed and thin out with plenty of olive oil,
➍Fold in your grated cheese lemon juice and lemon zest
Add your Ravioli to the salted boiling water and cook for 4-5 minutes
➎Add a dollop of sauce to a bowl and add your ravioli and a splash of pasta water, stir together to coat with sauce.
➏Plate topped with more roast nuts as well as plenty of grated cheese

#pasta #ravioli #pesto #quickmeal #vegetarian #cheese