Peas and Pasta

Total Time:
25 min
25 min

4 servings

  • 2 cups shelled green peas
  • 1 package of fresh cheese tortellini, blanched and 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 and pepper
  • 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
  • Couple of slices of focaccia
  • 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 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.

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