Ravioli With Snap Peas, Pea Shoots, And Minty Pea Shoot Pesto

• 1 small garlic clove
• 4 ounces parmesan cheese, cut into chunks
• 1 1/2 qts. lightly packed tender pea shoots*, separated into 4- to 5-in. pieces, divided
• 1/2 cup mint leaves
• 1/2 cup extra-virgin olive oil
• 1 pound fresh cheese ravioli
• 2 cups sugar snap peas

1. Whirl garlic in a food processor to mince. Add cheese and whirl until grated. Add 2 cups pea shoots, the mint, and oil; pulse until coarsely pureed. Scrape into a small bowl and press plastic wrap against pesto.
2. Cook ravioli as package directs, adding snap peas during last 2 minutes. Drain; return to pot. Whisk pesto, then gently toss three-quarters of it with pasta. Add remaining pea shoots and toss gently. Serve immediately, with remaining pesto if you like (or save it for a sandwich).
3. *Find at farmers' markets or Asian markets.
4. Note: Nutritional analysis is per serving with 3 tbsp. pesto.

garlic, parmesan cheese, shoots, mint leaves, extravirgin olive oil, fresh cheese, sugar snap peas

Taken from www.myrecipes.com/recipe/ravioli-with-snap-peas (may not work)