Pasta Salad with Proscuitto and Peas
| Yield: | 1 Servings |
| Categories: |
| DRESSING | ||
| 2 | Anchovies; (up to 3) | |
| 1/2 | ts | Cracked black peppercorns |
| 1/4 | c | Extra virgin olive oil |
| 1/4 | c | Freshly grated Parmesan cheese |
| 1 | sm | Egg |
| 1 1/2 | tb | Red wine vinegar |
| 1 | tb | Fresh lemon juice |
| 1/2 | tb | Minced garlic |
| 1 | ts | Dry mustard |
| 1/2 | ts | Celery salt |
| 1 | ds | Hot sauce; (up to 2) |
| 1 | ds | Worcestershire sauce; (up to 2) |
| SALAD | ||
| 1 | tb | Olive oil |
| 1 | lb | Pasta; small tubes or shells |
| 1/4 | c | Extra virgin olive oil |
| 2 | c | Fresh or frozen peas |
| 1 | lg | Red onion; julienned |
| 1/2 | lb | Prosciutto; sliced 1/16 inch thick and julienned |
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