Peas and Pasta

Photo: flickr user Hendricks Photos

Ingredients

2 cups Shelled green peas

1 pkt Fresh cheese tortellini blanched, 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 to taste

Freshly-ground black pepper to taste

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

4 slc Focaccia

Preparation

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.