Green Goddess Pasta Salad

• 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.

tortellini, frozen peas, almonds, upland cress, extravirgin olive oil, coarse salt, freshly ground black pepper, parmesan cheese shavings

Taken from www.myrecipes.com/recipe/green-goddess-pasta-salad (may not work)