Tortellini Salad - cooking recipe

Ingredients

1/2 lb. Prosciutto, thinly sliced
1 lb. peas (fresh or frozen)
1 bunch basil (fresh)
1/4 c. white wine vinegar
1/4 c. lemon juice
1 Tbsp. Dijon mustard
3 cloves garlic
1 c. olive oil
1 pepperoni, sliced (optional)
2 lb. tortellini

Preparation

Bring 5 quarts of water to a rolling boil.
Add tortellini and cook until plump and tender, about 8 to 10 minutes.
Trim fat from Prosciutto 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.