Spring Ravioli with Pesto Cream

Ingredients:

2 teaspoons Olive Oil
8 oz fresh snap peas (can also use grean beans or asparagus, cut into
1-inch pieces)
1/2 medium yellow bell pepper, cut into 1/2 inch pieces (1/2 cup)
3 roma tomatoes, cut into 1/2 inch pieces
1/2 teaspoon salt
16 oz cheese-filled ravioli
1/2 cup sour cream
3 Tablespoons Basil Pesto
2 teaspoons grated lemon peel
Fresh basil leaves, optional

Directions:

1. Heat oil in skillet over medium-high heat. Cook snap peas and bell pepper in oil about 5 minutes, stirring freguently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.

2. While vegetables are cooking, prepare ravioli as directed on package. Mix sour cream, pesto and grated lemon peel in small bowl.

3. Toss hot cooked ravioli with vegetable mixture and sour cream mixture. Garnish with Basil and lemon peal if desired.

Thanks to Larenda!