Ravioli Pasta Salad

1/2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on deep bias (angle)
10 ounce bag organic peas, thawed overnight in refrigerator
3 - 4 big handfuls baby spinach, washed (any stems removed - optional)
a couple splashes of extra-virgin olive oil
1/2 cup pine nuts, toasted
fine grain sea salt
Parmesan cheese, for garnish

Prep all of your ingredients ahead of time - cut asparagus, wash spinach, etc.

Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when a couple of the raviolis begin to float, add the asparagus and peas. Because the asparagus is thin and the peas aren't frozen, you'll need to cook them only for about a minute - really quick, just enough to brighten up the peas and give the asparagus a touch of tenderness. Drain everything into a large colander.

Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt.

Serve in a big bowl or on a simple platter with a bit shaved Parmesan crumbled on top.

Serves 4 to 6.

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