*  Exported from  MasterCook  *

                   Pasta Salad With Proscuitto And Peas

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DRESSING***
   2                    Anchovies -- (up to 3)
     1/2  teaspoon      Cracked black peppercorns
     1/4  cup           Extra virgin olive oil
     1/4  cup           Freshly grated Parmesan cheese
   1      small         Egg
   1 1/2  tablespoons   Red wine vinegar
   1      tablespoon    Fresh lemon juice
     1/2  tablespoon    Minced garlic
   1      teaspoon      Dry mustard
     1/2  teaspoon      Celery salt
   1      dash          Hot sauce -- (up to 2)
   1      dash          Worcestershire sauce -- (up to 2)
                        ***SALAD***
   1      tablespoon    Olive oil
   1      pound         Pasta -- small tubes or
                        -- shells
     1/4  cup           Extra virgin olive oil
   2      cups          Fresh or frozen peas
   1      large         Red onion -- julienned
     1/2  pound         Prosciutto -- sliced 1/16 inch
                        -- thick and julienned

TAMALES WORLD TOUR SHOW #WT1B23 , ITALY THREE PASTA SALADS

Combine anchovies, black pepper, and olive oil in a blender.  Puree about 23
minutes until very smooth.  Add grated Parmesan and blend briefly to
combine.

Bring a small saucepan of water to a boil.  Place a refrigerated egg on a
slotted spoon and into boiling water.  Cook 1 1/2 minutes, remove, and
reserve.

Place remaining dressing ingredients in a large bowl and whisk in anchovy
mixture.  Crack open egg and spoon (including the parts that are uncooked)
into mixture.  Whisk until combined.  The dressing may be refrigerated.

Bring 1 gallon salted water to a rolling boil in a large stockpot.  Add 1
tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8
minutes.  Drain in a colander, shaking vigorously, and immediately transfer
to an oiled cookie sheet or clean countertop to cool.  When cooled, transfer
to a bowl, and toss with a little extra virgin olive oil to coat.  Cover
with plastic wrap and set aside at room temperature.

Cook peas.  Immediately rinse with cold water and reserve.

Heat olive oil in a large skillet over high heat.  Add onions and cook until
golden.  Remove from heat.  Transfer to a medium bowl and set aside to cool.
Stir in peas, prosciutto and dressing.  Pour over reserved pasta, toss well,
and serve.

Yield: 4 to 6 servings

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