Servings: 4 | Total Time: 20 minutes

Ingredients:

• 1 1/2 tablespoon unsalted butter
• 2 cups frozen green peas
• 1 cup chicken broth (I make my own)
• 1/4 cup heavy cream
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
•  1 or 2 (8-ounce) packages Ravioli, prepared according to package instructions. If you only use 1 package, you may need to add some additional cooked pasta.
• 4 packed cups baby arugula or baby arugula salad mix
• 1/2 large lemon
• 2 tablespoons finely chopped fresh mint

Directions:

1. Melt butter in a large skillet over medium heat about 2 minutes.
2. Add peas and cook, stirring occasionally, for 2 minutes.
3. Add broth, cook for 2 minutes more and then carefully transfer to blender.
4. Add heavy cream, salt and pepper and purée until very smooth.
5. Toss in a bowl with hot ravioli and pasta (if you are adding pasta to the mix)
6. Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.

Notes:

Recipe Origin: Whole Foods. I added pasta.