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Порций: 4

Ингредиенты

Cost per serving $1.29 view details
  • 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
  •     Honey to taste
  •     Salt to taste
  •     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

Инструкции

  1. 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.
  2. 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.
  3. Mound the salad in the center of a platter. Garnish with grated cheese and basil. Serve with focaccia.
  4. This recipe yields 4 servings.

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%
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