Peas & pasta
4 servings
Ingredients
| Quantity | 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 |
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
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