Sweet Peas and Prosciutto

Thanksgiving side dish #2.  This is a dish so simple and quick I can slap it together in a matter of minutes.  It has all of 4 major ingredients plus a pinch of salt and pepper to taste.  While I’m not a big sweet pea person, I am in love with this Sweet Peas and Prosciutto dish!  I’m addicted in a big bad way!  The prosciutto gives this dish a bit of a salty bite, the extra virgin olive oil and shallot deepens the flavors in this whole dish so you don’t feel like you’re just eating peas.  The best thing is, it only takes minutes and starts with a bag of frozen sweet peas. You don’t even need to thaw them!

Come back tomorrow for Thanksgiving side dish #3!  I’m on a roll!

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Here’s how I make them.

Sweet Peas and Prosciutto

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In a medium size skillet over medium low heat, saute’ the shallots in the extra virgin olive oil until they are getting tender.  This will flavor the oil which will be coating the sweet peas, so saute’ them for a couple minutes.

Don’t have shallots on hand?  I wouldn’t run out and make a special trip to the grocery store just for them.  Use any sweet yellow or red onion instead.  Whatever you have on hand.

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Throw in the cut up prosciutto and cook them another couple minutes to also flavor the oil and get a bit crispy.  I love love crispy prosciutto!

Don’t have prosciutto on hand?  You can certainly substitute it with some meaty bacon.

Tip:  I know how expensive prosciutto can be, but here’s what I’ve found.  It doesn’t take much to flavor a dish, so a little goes a long way.  The other thing is, I’ve discovered (well, actually my husband discovered) that the big warehouse store (Ok, I’ll say it…  Sam’s Club) carry prosciutto several times cheaper per ounce.  The one he got for me was a twin pack so I put one in the freezer and one in the refrigerator.  It will keep awhile in the fridge.  If you still feel you won’t use all of one of the packs quick enough, drop some in a freezer zip top baggie and put it in the freezer.

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Then throw in the bag of frozen sweet peas and toss in the oil to coat every last pea.  I’m telling you, this is going to be divine!  Let them cook long enough over medium heat to thaw the peas and get them nice and hot.  Just a few more minutes.  Add salt and pepper to taste.

And you’re ready to serve!

Here are the other side dishes I’m posting this week.  As I get them posted, I’ll come back and add a link/picture for easy access to the recipes.

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#1:  Sweet Potato Casserole with Cranberries

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There are lots of wonderful frozen vegetables at the grocery stores.  How about making this dish with a mix of peas and carrots?  Or frozen green beans?  Or frozen corn?  This is a great way to doctor up any vegetable!

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Here’s the printer friendly recipe.

Sweet Peas and Prosciutto

Cook Time: 10 minutes

Yield: 6 servings

Sweet Peas and Prosciutto

The prosciutto gives this dish a bit of a salty bite, the extra virgin olive oil and shallot deepens the flavors in this whole dish so you don't feel like you're just eating peas. The best thing is, it only takes minutes and starts with a bag of frozen sweet peas. You don't even need to thaw them!

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup shallot or sweet onion, diced
  • 1/2 cup prosciutto, diced
  • 1 - 12 ounce bag frozen sweet peas (3 cups)
  • salt and pepper to taste

Instructions

  1. In a medium size skillet over medium low heat, saute' the shallots in the extra virgin olive oil until they are getting tender. This will flavor the oil which will be coating the sweet peas, so saute' them for a couple minutes.
  2. Throw in the cut up prosciutto and cook them another couple minutes to also flavor the oil and get a bit crispy.
  3. Then throw in the bag of frozen sweet peas and toss in the oil to coat every last pea. Let them cook long enough over medium heat to thaw the peas and get them nice and hot. Just a few more minutes. Salt and pepper to taste.
https://sweetteawithlemon.com/sweet-peas-and-prosciutto/

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