Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Shelled green peas

  2. 1 Fresh cheese tortellini - blanched, shocked

  3. 2/3 cup 157ml Extra-virgin olive oil

  4. 2 tablespoons 30ml Balsamic vinegar

  5. 2 teaspoons 10ml Minced garlic

  6. 2 tablespoons 30ml Chiffonade fresh basil Honey - to taste Salt - to taste Freshly-ground black pepper - to taste

  7. 1 cup 62g / 2 1/5oz Small-diced Italian Roma tomatoes

  8. 1/2 cup 31g / 1.1oz Red onion - julienned (small)

  9. 1/2 lb 227g / 8oz Proscuitto - julienned

  10. 1/2 cup 73g / 2.6oz Grated Asiago cheese

  11. 2 tablespoons 30ml Chiffonade fresh basil

  12. 4 Focaccia

Instructions Jump to Ingredients ↑

  1. 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.


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