Artichoke Ravioli Pasta Salad with Peas, Mint & Tarragon
15-20
min
cooking time
4
servings
Easy
difficulty

Artichoke Ravioli Pasta Salad with Peas, Mint & Tarragon

SHARE
  • PRINT

Ingredients

  • One 10-ounce package Giovanni Rana Artichoke Ravioli
  • 1 cup frozen petite peas
  • ¼ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ cup grated Parmigiano Reggiano cheese
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons each fresh mint and tarragon
15-20
min
cooking time
4
servings
Easy
difficulty

Preparation

Cook the pasta according to the package directions, adding the pasta and peas at the same time. While the pasta and peas are cooking, make an ice water bath: Dissolve the 1 tablespoon kosher salt in 1/2 cup warm water in a large bowl. Add 4 cups each ice and water and reserve. Drain the pasta, cool in the ice water bath for 2 minutes, then drain again. Transfer to a bowl and toss with the olive oil, lemon juice and zest, cheese, salt, pepper, mint, and tarragon. Divide among bowls and garnish with additional mint and tarragon.


You should try also