Pesto Ravioli and Peas

• 1 lb. refrigerated cheese ravioli
• 2 medium tomatoes
• 1 c. loosely packed fresh basil leaves
• 1 package frozen peas
• 1/4 c. refrigerated basil pesto

1. In large saucepot, prepare ravioli in boiling water as label directs.
2. Meanwhile, in small bowl, combine tomatoes, basil, 1/8 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper; set aside.
3. Place frozen peas in colander, and drain ravioli over peas.
4. In large serving bowl, toss ravioli and peas with pesto; top with tomato mixture.

refrigerated cheese ravioli, tomatoes, basil, frozen peas, basil pesto

Taken from www.delish.com/recipefinder/pesto-ravioli-peas-1023 (may not work)