1/2 lb Prosciutto, thinley sliced
1 lb Peas (fresh or Frozen)
1 lb Bunch fresh basil
1/4 c  White wine vinegar
1/4 c  Lemon juice
1 tb Dijon mustard
3    Cloves garlic
1 c  Olive oil
1    Pepperoni (optional), sliced
2 lb Tortellini

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.