Cook one ravioli according to package directions.

Meanwhile, combine one can (14-1/2 ounces) drained diced tomatoes with Italian seasonings and one-cup loosely packed chopped fresh basil leaves.

Place two cups tiny frozen green peas in colander. Drain ravioli over peas.

Transfer mixture to a large serving bowl and toss with one-quarter cup purchased basil pesto at room temperature; top with tomato mixture.

Season with salt and pepper to taste.

Serving suggestions: Serve with mixed greens and crusty rolls.