Don’t let the name of this dish fool you because it really doesn’t taste anything like grass clippings. It simply smells of freshly mown grass – a heady scent that signals the beginning of summer.  I know the recipes of today are supposed to have hip and trendy names like wild mushroom ravioli with Italian parsley-infused oil or parsley pesto pasta with crushed garlic and peppercorns. But those names seemed too pretentious for this dish. Instead, I opted for something a little more playful.

This is an easy-to-prepare, simple ingredient pasta that’s light, fresh and just right for summer. Make it for your family at home or try it at your next dinner party. It tastes just like summer, and it won’t leave you stranded in the kitchen. Bon Appetite!

Serves 4

1 package fresh ravioli – great choices would be wild mushroom, cheese and roasted garlic, spinach, etc.
1 bunch flat leaf Italian parsley, washed and dried
1 clove garlic – remove the green sprout if present as it can be bitter and hot
5 black peppercorns coarsely crushed – put in a plastic Ziploc bag and crush with the back of a frying pan)
½ cup freshly grated parmesan cheese – please don’t use the stuff in the can!
¼ cup good quality extra virgin olive oil
salt

Coarsely chop the parsley and the garlic clove. Put the parsley, garlic and the peppercorns in the bowl of a mortar and pestle*. Grind the mixture until it resembles a coarse paste. Slowly drizzle in the olive oil, a little at a time and mix it with the parsley. The mixture should be the consistency of pesto. If the mixture is too dry, drizzle in more oil to reach the desired consistency. Add salt to taste. Let the mixture rest for 15 minutes to develop flavor. The oil should take on a beautiful deep green, and it should smell like you’ve just cut the grass.

While the parsley oil is resting, prepare the ravioli as directed on the package. Since you’re using fresh pasta, total cooking time should be 5 – 7 minutes.

Divide parsley oil among four bowls. Drain pasta and divide among each bowl. Toss pasta well. Sprinkle parmesan over the top and serve.

* If you don’t have a mortar and pestle, don’t fret. Just use a food processor. Don’t have one of those? Chop the parley and the garlic fine, grind the peppercorns well and mash everything with the back of a spoon in a bowl. Then add your oil.

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