Peas & pasta

Yield: 4 servings

Measure Ingredient
2.00 cup shelled green peas
1.00 pack fresh cheese tortellini; blanched, shocked
⅔ cup extra-virgin olive oil
2.00 tablespoon balsamic vinegar
2.00 teaspoon minced garlic
2.00 tablespoon chiffonade fresh basil
1 honey; to taste
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup small-diced italian roma tomatoes
½ small red onion; julienned
½ pounds proscuitto; julienned
½ cup grated asiago cheese
2.00 tablespoon chiffonade fresh basil
4.00 slice focaccia

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

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