Green Thing Pasta Salad

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  • Each serving
  • 440 cal
  • 25 g fat (8g sat)
  • 50mg chol
  • 800mg sodium
  • 38g carb
  • 5g fiber
  • 17g protein


  • 1 pound PCC cheese ravioli
  • 1 pound asparagus, woody ends removed and spears cut into 1-inch pieces
  • 1/2 cup prepared pesto
  • 2 tablespoons olive oil
  • 1/2 cup fresh or frozen peas, thawed
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste


Bring a pot of water to a boil. Cook ravioli according to package directions. Add the asparagus with the ravioli during the last 3 minutes of cooking time. Drain and rinse briefly under cool water.

Transfer the ravioli and asparagus to a large bowl. Toss with pesto, olive oil, peas and Parmesan cheese. Season to taste with salt and pepper. Serve warm or refrigerate.

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