- 1 package BUITONI Refrigerated Spinach & Artichoke Ravioli (9 oz.)
- 1 1/2 cups fresh baby spinach leaves
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons BUITONI Refrigerated Pesto with Basil (7 oz.)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1/4 teaspoon fresh ground black pepper
- BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- Grated lemon peel and crushed red pepper flakes (optional)
PREPARE pasta according to package directions; drain.
PLACE spinach, basil, mint, pesto, olive oil, lemon juice and black pepper in a food processor. Cover; pulse until combined.
ADD pasta and spinach mixture to saucepan; toss gently to coat. Serve with cheese, grated lemon peel and red pepper flakes.