Peas And Pasta

• 2 cups green peas Shelled
• 1 cheese tortellini pkt Fresh, blanched, shocked
• 2/3 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced garlic
• 2 tablespoons fresh basil Chiffonade
• honey to taste
• salt to taste
• freshly ground black pepper to taste
• 1 cup Roma tomatoes Small-diced Italian
• 1/2 red onion small, julienned
• 1/2 pound proscuitto julienned
• 1/2 cup asiago cheese Grated
• 2 tablespoons fresh basil Chiffonade
• 4 focaccia

1. 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.
2. 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.
3. Mound the salad in the center of a platter. Garnish with grated cheese and basil. Serve with focaccia.

green peas, cheese, extravirgin olive oil, balsamic vinegar, garlic, fresh basil chiffonade, honey, salt, freshly ground black pepper, tomatoes, red onion, asiago cheese, fresh basil chiffonade, focaccia

Taken from www.yummly.com/recipe/Peas-and-Pasta-1669309 (may not work)