Name: Pasta Salad with Proscuitto and Peas
Ingredients: 2 Anchovies; (up to 3); 1/2 ts Cracked black peppercorns; 1/4 c Extra virgin olive oil; 1/4 c Freshly grated Parmesan cheese; 1 sm Egg; 1 1/2 tb Red wine vinegar; 1 tb Fresh lemon juice; 1/2 tb Minced garlic; 1 ts Dry mustard; 1/2 ts Celery salt; 1 ds Hot sauce; (up to 2); 1 ds Worcestershire sauce; (up to 2); 1 tb Olive oil; 1 lb Pasta; small tubes or shells; 1/4 c Extra virgin olive oil; 2 c Fresh or frozen peas; 1 lg Red onion; julienned; 1/2 lb Prosciutto; sliced 1/16 inch thick and julienned

Some of the most common misuses of our tongues are: 1. Gossiping about fellow members. 2. Criticizing a sermon. 3. Running the pastor down. 4. Passing along matters which should be kept confidential. 5. Constantly questioning the leadership’s methods and motives. 6. Setting two members against each other. 7. Talking about dirty and immoral issues. 8. Making subtle, negative references about others. 9. Talking of matters about which we are uninformed. 10. Making disparaging remarks to others. 11. Bragging about our accomplishments and acts of service. 12. Encouraging church disharmony.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

2		Anchovies; (up to 3)
1/2	ts	Cracked black peppercorns
1/4	c	Extra virgin olive oil
1/4	c	Freshly grated Parmesan cheese
1	sm	Egg
1 1/2	tb	Red wine vinegar
1	tb	Fresh lemon juice
1/2	tb	Minced garlic
1	ts	Dry mustard
1/2	ts	Celery salt
1	ds	Hot sauce; (up to 2)
1	ds	Worcestershire sauce; (up to 2)
1	tb	Olive oil
1	lb	Pasta; small tubes or shells
1/4	c	Extra virgin olive oil
2	c	Fresh or frozen peas
1	lg	Red onion; julienned
1/2	lb	Prosciutto; sliced 1/16 inch thick and julienned

INSTRUCTIONS

DRESSING
SALAD
TAMALES WORLD TOUR SHOW #WT1B23 , ITALY THREE PASTA SALADS
Combine anchovies, black pepper, and olive oil in a blender. Puree about 23
minutes until very smooth. Add grated Parmesan and blend briefly to
combine.
Bring a small saucepan of water to a boil. Place a refrigerated egg on a
slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and
reserve.
Place remaining dressing ingredients in a large bowl and whisk in anchovy
mixture. Crack open egg and spoon (including the parts that are uncooked)
into mixture. Whisk until combined. The dressing may be refrigerated.
Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1
tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8
minutes. Drain in a colander, shaking vigorously, and immediately transfer
to an oiled cookie sheet or clean countertop to cool. When cooled, transfer
to a bowl, and toss with a little extra virgin olive oil to coat. Cover
with plastic wrap and set aside at room temperature.
Cook peas. Immediately rinse with cold water and reserve.
Heat olive oil in a large skillet over high heat. Add onions and cook until
golden. Remove from heat. Transfer to a medium bowl and set aside to cool.
Stir in peas, prosciutto and dressing. Pour over reserved pasta, toss well,
and serve.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”