Pesto ravioli with asparagus and pancetta

• Meat

  • 1/4 cup Pancetta

• Produce

  • 1 cup Basil, fresh
  • 1 clove Garlic
  • 500 g Green asparagus
  • 4 slices Tomatoes, dried

• Pasta & Grains

  • 350 g Ravioli

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 2 tbsp Cashew nuts, toasted

• Dairy

  • 2 tbsp Parmesan, grated
  • 1 Parmesan

Found on thegirllovestoeat.com