Peas and Pasta


Photo: flickr user Hendricks Photos

Tags:

pasta

Yield:

4.0 servings

Added:

December 3, 2009

Creator:

Anonymous

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Ingredients

2 cups Shelled green peas
1 pkt Fresh cheese tortellini blanched, shocked
2/3 cup Extra-virgin olive oil
2 tablespoons Balsamic vinegar
2 teaspoons Minced garlic
2 tablespoons Chiffonade fresh basil
Honey to taste
Salt to taste
Freshly-ground black pepper to taste
1 cup Small-diced Italian Roma tomatoes
1/2 small Red onion julienned
1/2 pound Proscuitto julienned
1/2 cup Grated Asiago cheese
2 tablespoons Chiffonade fresh basil
4 slc Focaccia

Preparation

1
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.
2
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.
3
Mound the salad in the center of a platter. Garnish with grated cheese and basil. Serve with focaccia.
4
This recipe yields 4 servings.

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