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Peas And Pasta

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    Source: www.cookingindex.comReport recipe

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    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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