From “Gastrokid,” by Hugh Garvey and Matthew Yeomans (Wiley). Makes four servings; double recipe for family- wide leftovers.
Ingredients
1 package frozen cheese ravioli (about 12 ounces), or other pasta of your choice
4 tablespoons olive oil
2 cloves garlic, chopped
1/4 cup pine nuts, toasted in a pan until light brown
1/4 cup chopped fresh parsley
Salt
Freshly ground black pepper
Freshly grated parmesan cheese
Directions
In a large pot of boiling water, cook the ravioli according to directions on the package and drain. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 3 minutes. Add the pine nuts, parsley, drained ravioli, and salt and pepper and heat through for about 5 minutes. Serve with freshly grated parmesan.
