Peas and Pasta (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 cups shelled green peas |
1 package of fresh cheese tortellini, blanched and shocked |
2/3 cup extra-virgin olive oil |
2 tablespoons balsamic vinegar |
2 teaspoons minced garlic |
2 tablespoons chiffonade fresh basil |
honey to taste |
salt and pepper |
1 cup small diced italian roma tomatoes |
1/2 small red onion, julienned |
1/2 pound proscuitto, julienned |
1/2 cup grated asiago cheese |
2 tablespoons chiffonade fresh basil |
couple of slices of focaccia |
Directions:
1. Bring a pot of salted water up to a boil. Blanch the peas for 1-2 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.
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