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Frying pan pesto pasta
Frying pan pesto pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious pesto pasta with cherry tomatoes, bacon, garlic, Parmesan, and pistachios ready in 30 minutes.
Ingredients:
  • 600g packet beef ravioli
  • 1 small red onion, halved, thinly sliced
  • 3 shortcut bacon rashers, trimmed, sliced
  • 150g green beans, trimmed, halved diagonally
  • 375g cherry tomatoes, halved
  • 750.00 ml baby spinach
  • 62.50 ml pistachio kernels, toasted
  • 125.00 ml fresh basil leaves, plus extra to serve
  • 1 garlic clove, quartered
  • 82.50 ml finely grated parmesan
  • 56.88 gm extra virgin olive oil
Instructions:
  • For a vibrant spinach and pistachio pesto: Combine pistachio kernels, spinach, basil, lemon juice, garlic, and parmesan in a small food processor. Pulse until finely chopped. Drizzle in half of the oil and pulse until mixed. Pour in the rest of the oil and pulse until smooth. Season generously with salt and pepper. Transfer to a bowl and cover with plastic wrap.
  • Prepare the ravioli according to the instructions on the package. Once cooked to tender perfection, drain and give them a refreshing rinse in cold water.
  • Heat oil in a large frying pan over medium-high heat. Sautee onion and bacon until onion is softened and bacon is crispy, about 5 minutes. Toss in beans and cook until bright green and almost tender, about 3 minutes. Transfer mixture to a large bowl.
  • Turn up the heat to high. Add the ravioli to the pan and cook, tossing occasionally, for 3 to 4 minutes until the ravioli is golden all over. Put the bean mixture back into the pan. Mix in the tomato and toss everything together. Add the pesto and continue tossing to coat. Remove the pan from the heat and add the spinach, gently toss to combine. Sprinkle with extra basil before serving.

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