Growing up, I thought all peas came in a can, and I never learned to appreciate this typical spring vegetable until I was an adult. Now that I understand just how sweet and flavorful fresh, spring peas are, I just cannot get enough of them when they are in season. Fresh peas barely need any time to cook, and in fact, are better in my mind if they are a little “al dente”. Having a sweet, vibrant flavor, salty ingredients such as pancetta or prosciutto pair perfectly with peas. There just is something about this flavor combination that is delicious.
The first time I ever tasted peas prepared in this manner was at a restaurant in Rome, where they served them along with roasted potatoes on a platter with grilled lamb. This easy recipe includes thin slices of prosciutto torn into bite sized pieces, chopped onions, and sweet, spring peas. This vegetable side dish pairs perfectly with just about any type of grilled or roasted meat and poultry. If fresh peas are out of season, you could use frozen if necessary, although fresh are always better. I find this dish is perfect simply with a sprinkling of cracked black pepper, but you could also top it with some shaved or grated Pecorino Romano cheese if you wanted to.
Deborah Mele 2015
Spring Peas with Prosciutto & Onions
- 4 Tablespoons Olive Oil
- 2 Ounces Thinly Sliced Prosciutto, Torn Into Bite Sized Pieces
- 1 Small Sweet Onion, Finely Chopped
- 1 Pound Fresh Peas
- Dash of Sea Salt & Cracked Black Pepper.
- Heat the oil in a frying pan over medium heat, and add the onions and prosciutto.
- Cook until the onions are soft and the prosciutto begins to crisp, about 7 to 8 minutes.
- Add the peas and 1/2 cup of water, and cook just until the peas are tender crisp and the water has evaporated, about 5 minutes.
- Season the peas with salt and pepper and serve.