Red Pepper Pesto Ravioli Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rian Handler
Ravioli in pasta salad = true game changer.
Ingredients
- 1 lb. fresh cheese ravioli
- 2 c. roasted red peppers, plus more for topping
- 1/3 c. extra-virgin olive oil
- 1/3 c. Parmesan cheese, plus more for topping
- 3 cloves garlic, peeled
- 1/4 c. almonds
- kosher salt
- Freshly ground black pepper
- 1/2 c. black Cerignola olives, chopped
- 3 c. baby arugula
Instructions
- In a large pot of salted boiling water, cook ravioli according to package directions. Drain and transfer to large serving bowl.
- Make red pepper pesto: In a food processor, blend two cups roasted red peppers, olive oil, Parmesan, garlic, and almonds. Season with salt and pepper.
- To bowl, add black olives, baby arugula, more roasted red peppers, and dressing and toss until well combined. Adjust seasoning if necessary.
- Garnish with Parmesan.
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