Spinach Pesto

I discovered this recipe by accident, and it was part of the inspiration for this book. The combination of tomatoes and chopped spinach almost creates a ground meat texture.

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Ingredients

4 servings

500 g

400 g
200 g
200 g

Ravioli (truffle or other)

Chestnut mushrooms
Spinach
Peas frozen 3 TBL sp
2 tea sp Balsamic Vinegar
Thyme

Prep

3 min

1. Cut mushrooms into slices

Cook

15 min

Sauté mushrooms

medium/high heat ~3 min

Cook ravioli

see packaging ~12 minutes

Add thyme, balsamic vinegar and 2 TBL sp of the water from cooking ravioli

~3 min

Add spinach and peas

Simmer until spinach has shrunk ~5 min

Adapted from a recipe by www.halfbakedharvest.com/mushroom-ravioli/