Ravioli with Creamy Pesto

For the pesto:

• 3 cups baby spinach
• 1/3 cup pumpkin seeds (toasted)
• 1 clove garlic
• 1 tbsp lemon juice
• 1/4 cup freshly grated parmigiano reggiano, plus extra for garnish
• 1/3 cup extra virgin olive oil
• 3 tbsps water
• 1/2 tsp kosher salt

For the pasta:

• 12 oz ravioli (fresh or frozen)
• 1 cup peas (frozen)
• 1/3 cup crème fraîche (plus extra for dolloping on plate)
• lemon zest from half a lemon
• flaky salt and fresh black pepper, to taste

For the pesto:

1. Bring a large pot of water to a boil. Fill a large bowl with ice and cold water. Once boiling, blanch the baby spinach for 15 seconds and then transfer to the ice bath with a slotted spoon. Once cool, remove and squeeze out water and set the spinach aside. Keep the water in the pot on a low boil (covered) for the pasta.
2. In a food processor, combine the pumpkin seeds, garlic and lemon juice. Process until most of the seeds and garlic have broken up. Add the spinach, parmesan, olive oil, water and salt. Pulse until combined and mostly smooth. Set aside.

For the pasta:

1. In the same large pot used to blanch the spinach, bring back up to a boil if needed and salt the water. Cook the ravioli and peas according to package directions. Drain and set aside.
2. Heat a nonstick skillet over low heat. Add the ravioli, peas and the pesto and stir to combine. Stir in the crème fraîche and lemon zest. Season with salt and pepper.
3. Divide onto plates and season with flaky salt and pepper if needed. Drizzle with a little more olive oil. Enjoy!