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.