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.