Instructions: Cook the ravioli in a large saucepan of boiling salted water. Drain and place in a large bowl. In the meantime steam all the vegetables. Add the vegetables to the ravioli and toss with the pesto. Sprinkle with half a cup of Parmesan cheese. Serve the mixture hot or at room temperature. Pass around the remaining cheese.

PATS NOTES: Grate 3/4 cup fresh Parmesan. Shave the rest. The chips of cheese are an attractive way to serve this green dish. Substitute a combination of tortellini and fettuccine; vary the size of the pasta.

Garnish with raw bell pepper: red and yellow for highlights. [PER SERVING

(using store bought
*PESTO* - basil, cheese, pine nuts, oil: 446cals, 25g

"Cilantro Pesto, Spicy or Sweet Green Rice" by Curtis Akins. -patH

AUTHORS

NOTE: "I think Ive made this dish more often than any other. It always makes everyone happy and contented. You can choose any vegetables that are in season, but I like to select all greens ones." -Irena Chalmers, author of "Cooking in Clay," "An Edible Christmas (A Treasury of Recipes for the Holiday)," and "American Bistro."

NOTES : idea: Serve with mixed berries with melon chunks.

PESTO: Instead of oil, Aikens has used juice, broth, wine, water, etc to suspend pureed basil.

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