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.