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Genevieve Ko
Recipe by Health May 2013


Credit: Travis Rathbone

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • Cook pasta as package label directs; add asparagus and peas during last 2 minutes. Drain well and let cool slightly.

  • 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.

  • Place pasta and vegetables in a large bowl and toss in cress, oil, salt and pepper. Top with almonds and cheese.

Nutrition Facts

300 calories; fat 9g; saturated fat 3g; protein 16g; carbohydrates 41g; fiber 7g; cholesterol 32mg; iron 4mg; sodium 587mg; calcium 233mg.