Well, the snow came and guess what? It is SO beautiful! A big perk to working from home means no messy commute on snowy days. Instead I was able to enjoy the falling snow with my computer and a latte.

I wanted to come here and share with you an amazing recipe that I made last night for supper.

It is delicious, fast, and so so easy to make.

Ravioli and Vegetables with Pesto Cream

2 teaspoons olive oil

8 oz. green beans, cut into 1 1/2-inch pieces

1/2 medium yellow bell pepper cut into 1/2-inch pieces

3 roma (plum) tomatoes, cut into 1/2-inch pieces

1/2 teaspoon salt

16 oz. frozen, or refrigerated cheese-filled ravioli

1/2 cup sour cream

3 tablespoons basil pesto

(you can buy basil pesto in the pasta sauce section of the supermarket)

2 teaspoons grated lemon peel

1. In 12-inch skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.

2. Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, basil pesto and lemon peel.

3. Drain ravioli; return to saucepan. Toss ravioli, vegetable mixture and sour cream mixture.


mmmm. You should definitely try this.

Happy Tuesday!