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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 4 |
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A wonderfully delicious pasta salad that isn't heavy on the pasta and has lots of good veggies in it. Found on the internet Ingredients:
1/2 pound ricotta-stuffed ravioli |
1 bunch thin asparagus, cut on deep bias (angle) |
10 ounce bag frozen peas, thawed overnight in refrigerator |
3 - 4 big handfuls baby spinach, washed (any stems removed - optional) |
a couple splashes of extra-virgin olive oil |
1/2 cup pine nuts, toasted |
fine grain sea salt |
parmesan cheese, for garnish |
Directions:
1. Prep all of your ingredients ahead of time - cut asparagus, wash spinach, etc.
2. Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when a couple of the raviolis begin to float, add the asparagus and peas. You'll need to cook them only for about a minute - really quick, just enough to brighten up the peas and give the asparagus a touch of tenderness.
3. Drain everything into a large colander. Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt. Serve in a big bowl or on a simple platter with a bit shaved Parmesan crumbled on top.
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