Peas and Pasta
By: Anonymous
Published: Thursday, December 3, 2009 - 12:20am

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.