Save to your scrapbook
Mushroom open ravioli with bean & basil salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
150g mangetout peas, trimmed
100g frozen baby broad beans
3 salad onions, thinly sliced
½ x 25g pack fresh basil
1½ tbsp extra virgin olive oil
1 tbsp Waitrose 1 Pesto Genovese
½ tbsp white wine vinegar
2 packs Waitrose 1 Mushroom Open Ravioli
1. Bring a large saucepan of water to the boil and cook the mangetout for 1 minute. Drain with a slotted spoon and rinse under cold water. Add the broad beans to the pan and cook for 3 minutes, then drain.
2. Peel the cucumber and halve lengthwise. Scoop out and discard the seeds with a teaspoon then slice the cucumber very thinly. Pop the beans out of their skins and add to a large bowl, along with the mangetout, cucumber and salad onions. Tear the basil into small pieces, discarding the tough stalks, and add to the bowl.
3. Beat together the oil, pesto, vinegar and seasoning to taste and drizzle over the salad. Toss the ingredients together before serving with the Waitrose 1 Open Mushroom Ravioli, cooked according to the instructions on pack.
Typical values per serving:
This recipe was first published in Thu Jun 30 09:13:00 BST 2016.