Peas and pasta

4 servings

Ingredients

Quantity Ingredient
2 cups Shelled green peas
1 pack Fresh cheese tortellini; blanched, shocked
⅔ 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
½ small Red onion; julienned
½ pounds Proscuitto; julienned
½ cup Grated Asiago cheese
2 tablespoons Chiffonade fresh basil
4 slices Focaccia

Directions

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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

06-06-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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