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Green Goddess Pasta Salad

Photo: Travis Rathbone
Yield Makes: 6 servings (serving size: 1 1/2 cups)

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

Nutrition Information

  • calories 300
  • fat 9 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16 g
  • carbohydrate 41 g
  • fiber 7 g
  • cholesterol 32 mg
  • iron 4 mg
  • sodium 587 mg
  • calcium 233 mg

How to Make It

  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.