Ingredients

• 600g packet beef ravioli
• 1 tablespoon extra virgin olive oil
• 1 small red onion, halved, thinly sliced
• 3 shortcut bacon rashers, trimmed, sliced
• 150g green beans, trimmed, halved diagonally
• 375g cherry tomatoes, halved
• 1 1/2 cups baby spinach

Spinach and pistachio pesto

• 1/4 cup pistachio kernels, toasted
• 1 1/2 cups baby spinach
• 1/2 cup fresh basil leaves, plus extra to serve
• 1 tablespoon lemon juice
• 1 garlic clove, quartered
• 1/3 cup finely grated parmesan
• 1/4 cup extra virgin olive oil

Method

• Step 1 Make spinach and pistachio pesto: Place pistachio kernels, spinach, basil, lemon juice, garlic and parmesan in the bowl of a small food processor. Process until mixture is finely chopped. Add 1/2 the oil. Process until combined. Add remaining oil. Process until mixture is smooth and combined. Season well with salt and pepper. Transfer to a bowl. Cover surface with plastic wrap.
• Step 2 Cook ravioli following packet directions until tender. Drain well. Rinse under cold water.
• Step 3 Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is softened and bacon is crispy. Add beans. Cook, stirring occasionally, for 3 minutes or until bright green and almost tender. Transfer to a large bowl.
• Step 4 Increase heat to high. Add ravioli to pan. Cook, tossing, for 3 to 4 minutes or until ravioli is golden all over. Return bean mixture to pan. Add tomato. Toss to combine. Add pesto. Toss over heat to coat. Remove from heat. Add spinach. Toss gently to combine. Sprinkle with extra basil. Serve.