Pesto Ravioli Salad With Black Olives and Asparagus

sofie-a-toast's Note:

from Eats Well With Others

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1/3 cup pine nuts, toasted
• 1 cup lightly packed cilantro leaves and stems
• 1/3 cup freshly grated parmesan cheese
• 3 garlic cloves, peeled
• 2 tablespoons fresh lemon juice, plus more to taste
• 2 tablespoons olive oil
• reserved pasta water
• fine-grain sea salt
• fresh ground pepper
• 1 lb fresh ravioli
• 1 bunch asparagus, ends cut off and cut into 2-inch pieces
• 1/2 cup oil-cured black olive, chopped

Directions:

1. 1. Bring large pot of generously salted water to a boil. In the meantime, begin to prepare the pesto. Combine most of the pine nuts, cilantro, parmesan cheese, garlic, lemon juice, and olive oil and blend either in a food processor, with an immersion blender, or with a blender, until smooth. Taste and add salt, pepper and more lemon juice, if needed.
2. 2. When the water boils, add the ravioli and boil until they float or are cooked through. About 1 minute before the ravioli are done, add in the asparagus. Drain immediately (reserving 1/2 cup water!). While the ravioli are still super hot, toss with a big spoonful of pesto and leave it for a few minutes just to let it soak in a bit. Then, mix in the rest of the pesto, the olives, and the remaining pine nuts. If needed, add some pasta water to loosen. Serve warm, cold or at room temperature.