Green Goddess Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 ounces spinach-and-cheese mini ravioli or tortellini |
1 pound asparagus, trimmed and cut into 2-inch pieces |
1 pound frozen peas, thawed |
3 tablespoons sliced almonds |
6 cups chopped upland cress, watercress or baby arugula |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon coarse salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup parmesan cheese shavings |
Directions:
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.
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