Peas And Pasta

Recipe Ingredients

2 cups	474ml	Shelled green peas
1		Fresh cheese tortellini - blanched, shocked
2/3 cup	157ml	Extra-virgin olive oil
2 tablespoons	30ml	Balsamic vinegar
2 teaspoons	10ml	Minced garlic
2 tablespoons	30ml	Chiffonade fresh basil
		Honey - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Small-diced Italian Roma tomatoes
1/2 cup	31g / 1.1oz	Red onion - julienned (small)
1/2 lb	227g / 8oz	Proscuitto - julienned
1/2 cup	73g / 2.6oz	Grated Asiago cheese
2 tablespoons	30ml	Chiffonade fresh basil
4		Focaccia

Recipe Instructions

Bring a pot of salted water up to a boil. Blanch the peas for 1 to 2 minutes. Remove the peas and drain. Shock the peas in an ice bath and drain.

In a mixing bowl, whisk the extra-virgin olive oil and balsamic together. Add the garlic and basil. Season with honey, salt and pepper. In a mixing bowl, combine the peas, pasta, tomatoes, onions, and proscuitto together. Toss with the vinaigrette. Season with salt and pepper, if needed.

Mound the salad in the center of a platter. Garnish with grated cheese and basil. Serve with focaccia.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

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7 (1 votes)

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