Creamy pesto ravioli

Instructions

1 Cook pasta following packet directions until tender. Drain, reserving 1/4 cup cooking water.

2 Meanwhile, place pesto, tomatoes and sour cream in a medium-sized saucepan. Heat over a low heat until warmed through and combined. Add reserved cooking liquid. Stir to combine.

3 Add pasta to sauce and toss generously to coat. Dish out and top with rocket and lemon zest. Serve with mesclun and cucumber salad dressed with olive oil.