Peas And Pasta

15 ingredients
3 steps

Ingredients

  • 2 cups green peas Shelled
  • 1 cheese tortellini pkt Fresh, blanched, shocked
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced garlic
  • 2 tablespoons fresh basil Chiffonade
  • honey to taste
  • salt to taste
  • freshly ground black pepper to taste
  • 1 cup Roma tomatoes Small-diced Italian
  • 1/2 red onion small, julienned
  • 1/2 pound proscuitto julienned
  • 1/2 cup asiago cheese Grated
  • 2 tablespoons fresh basil Chiffonade
  • 4 focaccia

Directions

  1. 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. 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. 3
    Mound the salad in the center of a platter. Garnish with grated cheese and basil. Serve with focaccia.

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