Pesto ravioli pasta salad✨ . For the Pesto:▪️2 Cups Fresh Basil, leaves only▪️2 Tbsp Pine Nuts▪️2 Garlic Cloves ▪️1/2 Cup Olive Oil▪️1 Lemon, Juice▪️1/2 tsp Kosher Salt▪️1/2 Cup Grated Parmesan▪️ . For the Pasta Salad:▪️10 oz. Small Cheese Ravioli▪️2 Hearts of Romaine, sliced (6 Cups)▪️1 Cup Cherry Tomatoes, sliced▪️2 Tbsp Pine Nuts, toasted▪️Grated Parmesan, for serving▪️ . 🌱Vegan Modification: Sub in nutritional yeast for Parmesan and plant based ravioli for cheese ravioli (or you could sub a regular non-filled pasta noodle) . 1️⃣ Bring a pot of salted water to a boil and boil ravioli according to package directions; drain and drizzle with olive oil to prevent ravioli from sticking together; let cool down while you prep the rest of the ingredients 2️⃣ Blend together the ingredients for the pesto and set aside 3️⃣ In a large bowl, combine the ravioli, romaine, cherry tomatoes, and pine nuts (toast pine nuts on a dry pan over med heat for 2-3 mins until golden) 4️⃣ Pour the pesto on top and toss; serve with freshly grated parm on top and enjoy! . ⏲30 minute total prep + cook time . Recipe serves 4 people
