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Ingredientes
- 2 c. Shelled green peas
- 1 pkt Fresh cheese tortellini blanched, shocked
- 2/3 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 2 tsp Chopped garlic
- 2 Tbsp. Chiffonade fresh basil
- Â Â Honey to taste
- Â Â Salt to taste
- Â Â Freshly-grnd 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 Tbsp. Chiffonade fresh basil
- 4 slc Focaccia
Direcciones
- Bring a pot of salted water up to a boil. Blanch the peas for 1 to 2 min. Remove the peas and drain. Shock the peas in an ice bath and drain.
- In a mixing bowl, whisk the extra-virgin extra virgin olive oil and balsamic together. Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 558 | |
| Calories from Fat 374 | 67% |
| Total Fat 42.26g | 53% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 195mg | 8% |
| Potassium 155mg | 4% |
| Total Carbs 39.69g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 9.75g | 7% |
| Protein 6.19g | 10% |
