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Peas and Pasta

  • 4servings
  • 25minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups shelled green peas

  2. 1 package of fresh cheese tortellini , blanched and shocked

  3. 2/3 cup extra-virgin olive oil

  4. 2 tablespoons balsamic vinegar

  5. 2 teaspoons minced garlic

  6. Honey to taste

  7. Salt and pepper

  8. 1 cup small diced Italian Roma tomatoes

  9. 1/2 small red onion, julienned

  10. 1/2 pound proscuitto, julienned

  11. 1/2 cup grated Asiago cheese

  12. 2 tablespoons chiffonade fresh basil

  13. Couple of slices of focaccia

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water up to a boil. Blanch the peas for 1-2 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.

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