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- Source: Essence Of Emeril EE2384
- Dish Type: Pastas
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Peas and Pasta
Instructions
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.
Yield: 4 servings
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
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