Serves 4 Bring 5 quarts of water to a rolling boil. Add tortellini and cook until plump and tender, about 8 to 10 minutes. Add 2 tablespoons salt to the water a few minutes before pasta is cooked. Drain and refresh under cold water. Pour a few tablespoons olive oil over pasta and toss gently to prevent from sticking together. Trim fat from proscuitto and cut into small squares. Steam peas until just tender, then plunge into cold water to stop cooking and preserve color. Pick over basil, removing all stems. Wash and let dry on a paper towel. DRESSING: In a stainless-steel bowl, combine white vinegar, lemon juice, mustard, garlic, and whisk together. Continue whisking while adding olive oil in a slow, steady stream until vinaigrette is well blended and thick. To assemble Combine tortellini, proscuitto, and peas in a large bowl. Pour half the dressing over the mixture and toss gently to coat evenly. Tear fresh basil leaves into quarters and add to salad. Chill. Before serving, moisten with more vinaigerette, toss and transfer onto a serving platter. Sprinkle with parsely.
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|Serving Size: 1 Serving (594g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 272 (32%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 95.3mg||29 %|
|Sodium 866.9mg||30 %|
|Potassium 259.8mg||7 %|
|Total Carbohydrate 110.4g||32 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 105.7g|
|Protein 31.2g||45 %|
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Calories per serving: 837
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