-LSB-...] year ago: Green
Pea Pesto Ravioli and Cottage Cheese Muffins Two years ago: Brown Rice Broccoli Tart and No Sugar Chocolate Coconut -LSB-...]
-LSB-...] One year ago: Live Well — finding balance Two years ago: Maple Oat Scones and Green
Pea Pesto Ravioli Three years ago: Brown Rice Broccoli Tart -LSB-...]
Three years ago: Green
Pea Pesto Ravioli Four years ago: Brown Rice Broccoli Tart -LSB-...]
Three years ago: Green
Pea Pesto Ravioli Four years ago: Brown Rice Broccoli Tart
-LSB-...] year ago: Green
Pea Pesto Ravioli and Cottage Cheese Muffins Two years ago: Brown Rice Broccoli Tart and No Sugar Chocolate -LSB-...]
Not exact matches
- a new version of
ravioli salad with a cilantro
pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat cheese garlic - rubbed crostini (similar to the one in SNC)- special split yellow
peas - a big bowl of lemon - zested toasted pepitas - big bowls of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter of lemon chicken skewers, and Wayne did the spicy - lemon tofu version for the vegetarians
Ingredients: creamy sweet
pea pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English
peas, boiled and drained (if using frozen, thaw), divided 2 1/2 tablespoons chopped walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest of 2 lemons salt and pepper to taste
ravioli dough: 2 cups all purpose flour, plus more for dusting 1/2 cup semolina flour, plus more for dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup water