Name: Peas And Pasta
Ingredients: 2 c Shelled green peas; 1 pk Fresh cheese tortellini; blanched, shocked; 2/3 c Extra-virgin olive oil; 2 tb Balsamic vinegar; 2 ts Minced garlic; 2 tb Chiffonade fresh basil; Honey; to taste; Salt; to taste; Freshly-ground black pepper; to taste; 1 c Small-diced Italian Roma tomatoes; 1/2 sm Red onion; julienned; 1/2 lb Proscuitto; julienned; 1/2 c Grated Asiago cheese; 2 tb Chiffonade fresh basil; 4 sl Focaccia

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami	Essnce08	4	servings

INGREDIENTS

2	c	Shelled green peas
1	pk	Fresh cheese tortellini; blanched, shocked
2/3	c	Extra-virgin olive oil
2	tb	Balsamic vinegar
2	ts	Minced garlic
2	tb	Chiffonade fresh basil
		Honey; to taste
		Salt; to taste
		Freshly-ground black pepper; to taste
1	c	Small-diced Italian Roma tomatoes
1/2	sm	Red onion; julienned
1/2	lb	Proscuitto; julienned
1/2	c	Grated Asiago cheese
2	tb	Chiffonade fresh basil
4	sl	Focaccia

INSTRUCTIONS

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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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