Green Goddess Pasta Salad

By gnoll

Ingredients

• 12 ouncesspinach-and-cheese mini ravioli or tortellini
• 1 poundasparagus, trimmed and cut into 2-inch pieces
• 1 poundfrozen peas, thawed
• 3 tablespoonssliced almonds
• 6 cupschopped upland cress, watercress or baby arugula
• 1 tablespoonextra-virgin olive oil
• 1/2 teaspooncoarse salt
• 1/2 teaspoonfreshly ground black pepper
• 1/4 cupParmesan cheese shavings

Preparation

Step 1

1. Cook pasta as package label directs; add asparagus and peas during last 2 minutes. Drain well and let cool slightly.

2. While pasta is cooking, place almonds in a small dry skillet over medium heat and cook, shaking pan often, until lightly toasted, 1 to 2 minutes. Transfer to a bowl to cool.

3. Place pasta and vegetables in a large bowl and toss in cress, oil, salt and pepper. Top with almonds and cheese.