Ravioli With Green Pea Pesto

By Sunset
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2 packages (9 oz. each) cheese-filled ravioli or tortellini

2 1/2 cups frozen petite peas, thawed

2 cups fat-skimmed chicken broth

2 1/4 cups lightly packed fresh basil leaves, rinsed

1 cup lightly packed fresh mint leaves, rinsed

2 tablespoons pine nuts

1/2 teaspoon olive or salad oil

1 teaspoon minced garlic

Salt and fresh-ground pepper

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