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Tortellini: Pasta and Peas

Source of Recipe

Emeril Lagasse


List of Ingredients

2 cups shelled green peas
1 package fresh cheese tortellini, blanched & shock
2/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced garlic
2 tablespoons chiffonade of fresh basil
honey to taste
1 cup small diced italian roma tomatoes
1/2 cup small red onion, julienne
1/2 pound prosciutto, julienne
1/2 cup grated parmesan cheese
2 tablespoons chiffonade fresh basil


Recipe

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 prosciutto 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