Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli

Name: Roasted Red Pepper and Pistachio Pesto for Cheese Ravioli
Yield: Makes 1 batch of sauce (Makes about 1 1/2 cups)
Cuisine: Europe, Italian
Ingredients: 2 , garlic cloves, unpeeled; 1 1/4 -1 3/4 pounds, cheese ravioli; 1 1/2 cups, jarred roasted red peppers, rinsed and patted dry; 1 cup, fresh basil; 1 1/2 ounces, Parmesan cheese, grated (3/4 cup); 1/2 cup raw, shelled pistachios, toasted; 1/4 cup, extra-virgin olive oil

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Vegetables
Pasta
Cheese
Weeknight

Appears in Cook's Illustrated January/February 2012

Packaged ravioli are super convenient. But choose the wrong sauce and dinner will be a washout.

SERVES Makes 1 batch of sauce (Makes about 1 1/2 cups)

TIME 45 minutes

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