Well I can't take much credit for this recipe except perhaps for the manner in which I bastardized it, based upon hearing about it from my friend Adam, who got the recipe from Gourmet magazine. I don't know how they did it in Gourmet, but it sure rocked when I made it, and it was so simple. And when it's your turn to make it, do it like this ...
First, put some water on to boil while you're making the sauce.
Roughly chop about three cloves of garlic, and sautee them lightly in a liberal bit of olive oil over low heat for a few minutes. Now, toss a handful of pine nuts into the skillet, turn the heat up a bit and shake the pan every minute or two for a few minutes. Next, add half a bag of frozen peas, cooking and shaking the pan for about another three or four minutes until the peas are just done.
While the mixture is cooling, rinse and thoroughly dry about half a bunch of fresh mint, and remove any big stems. Put the mint into the food processor and now pour the pea mixture into the food processor as well, and add a couple of fat sprinklings of nice parmesan or romano cheese. As you are processing this beautiful green goodness, you'll want to slowly drizzle more olive oil into the mix. You will of course need to set your wine down to do this. Remember, safety first!
By now it's probably time to add the ravioli to the water, so don't forget to do that. You can't survive on just pesto and wine alone.
Now, just keep processing your pesto until it's nicely blended and add enough olive oil so the consistency is right - you want it to be somewhere in between a sauce and a paste. And don't forget the salt and freshly ground pepper, friends.
By this time, your ravioli should be just about done, so of course you'll want to drain them, and spoon some of the pesto over them, and give it all a good toss and maybe one last twist of pepper.