Green Goddess Pasta Salad

Photo: Travis Rathbone


Makes: 6 servings (serving size: 1 1/2 cups)

Nutritional 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


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


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.

Genevieve Ko,


May 2013
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