Peas with Prosciutto
Peas with Prosciutto recipe is the best 20 minute side dish for a weeknight meal or a holiday feast! Peas are richly flavored by salty prosciutto as well as the pork’s rendered fat. Delicious!
Oh hi. Hello. I made us some Peas with Prosciutto. Putting a green vegetable in with prosciutto? Yes, let’s just turn this into a health food why don’t we.
I never liked peas until I tried this dish. I am a huge lover or prosciutto and you will know that if you ever tried my Ricotta Prosciutto Cracker Bites. Once the prosciutto was mixed with peas, I loved it! It reminded me of something Mr. Wishes’ grandmother used to make before she passed away. She probably would have added mushrooms, but I liked this particular dish exactly the way it is!
This recipe is from my real-life friend Martha from A Family Feast. I ADORE her and all of her wonderful recipes. Her Chicken Bellagio is Mr. Wishes favorite dinner of all time! I served this Peas with Prosciutto for Thanksgiving and Christmas last year and everyone seemed to gobble it up.
This is such a simple side dish but goes well with a fancy holiday meal. What I really love about it is that it can be served alongside an Italian dish, a turkey, or even a roast. It’s versatile like that!
If you’re not familiar with prosciutto (my heart is breaking if that’s the case), it is basically air-dried Italian ham usually thinly sliced and served uncooked. It just wouldn’t be the holidays without it! I have it on charcuterie boards, in side dishes, wherever I can sneak it in.
Put it on your list for the holidays! Because it’s the best side dish ever. You won’t regret it. Like give me a big bowl of this peas with prosciuttos and I’ll happily eat it for my dinner as the sun sets (or the snow falls, in my case). Dreamy.
- 2 tablespoons olive oil
- 3 shallots, diced (about ½ cup)
- 2 garlic cloves, minced
- 1 pound frozen peas
- 5 ounces thinly sliced prosciutto, diced
- ¼ cup chopped fresh Italian flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- In a large skillet over medium heat, heat the olive oil.
- Add the shallots and garlic.
- Sauté for about 2 minutes or until the shallots are soft/translucent.
- Add the peas to the skillet, stirring frequently, heat through for about 6 minutes..
- Add in the prosciutto and cook for just 1 or 2 minutes until it is slightly crisp; remove from heat.
- Add parsley, salt and pepper. Toss gently to combine.
- Serve and enjoy!
Recipe source: slightly adapted from familyfeast.com