Lemon Ricotta Ravioli

1: Sauté sliced shallots and chopped asparagus in olive oil until aromatic.

2: Add cut cherry tomatoes, lemon zest, salt, and pepper; cook until tomatoes are soft.

3: Toast pistachios in a dry pan in the oven for 8 minutes at 350 degrees, watching carefully so they don’t burn.

4: Cook pasta according to package directions.

5: Combine pasta and veggies once pasta is done, and top with more lemon juice, toasted pistachios, fresh basil, and Parmesan cheese.