Ricotta, Spinach and Lemon Raviolini with Rocket and Walnut Pesto

Steps

1. a large pot of salted water to the boil
2. Peel courgette into strips using a potato peeler, stopping when you reach the seeds. Set aside.
3. n a separate bowl combine rocket and mint leaves.
4. Place ricotta, spinach and lemon raviolini into pot of boiling water. Cook on a rolling boil for 7-9 minutes, until al dente.
5. When there is 1 minute cook time remaining add peas and courgette. Drain, reserving ¼ cup cooked pasta water and drizzle with olive oil to prevent pasta sticking.
6. While pasta is cooking, heat a drizzle of olive oil in a large frypan on medium-high heat. Add cooked pasta, courgette, peas and reserved pasta water. Toss with rocket pesto and crumble through feta.
7. Divide pasta between plates, place a handful of rocket and mint on top and drizzle with extra-virgin olive oil. Sprinkle over toasted almonds and squeeze a little lemon over rocket.