Toast your pistachios and prep everything: to a small frying pan over medium heat, add pistachios and cook for about 3 minutes until fragrant and toasty. Remove from heat and roughly chop.

Finely grate 3 oz parmesan and measure your butter, peas & basil now.

Blanch peas + basil: bring a large pot of salted water to a boil (about 2 tbsp salt). Once boiling, add 3 cups peas and cook for 1 ½ minutes, then add basil for another 30 seconds. Scoop out peas and basil and add to a blender with ½ tsp boullion concentrate and ¼ cup of the hot water (keep the rest of the water going for your pasta). Blend until smooth - about 1 minute. Set aside.

Cook your ravioli: to the same pot of boiling water, add your ravioli and cook based on package instructions (if it's fresh - 3-4 minutes). In the last minute add your final 1 cup of peas. Ensure you're flipping them so they cook on both sides. Reserve 1 cup of pasta water.

Assemble: drain pasta and return empty pot to medium heat (moving quickly so your pasta doesn’t stick). Add your pea sauce to the pot, along with 3 tbsp butter and 3 oz grated parm. Mix until butter and cheese are melted and incorporated - about 30 seconds. Add ravioli to pot and mix gently along with juice and zest of 1 lemon, adding in ¼ cup of reserved pasta water at a time to thin out if needed - you want a fairly thick consistency - like ketchup. Add salt and pepper to taste.

Serve with crumbled pistachios and extra grated parm.