I read an article the other day that said peas are almost as nutritious as beans and lentils.
That made me very happy.
I don’t use canned or frozen vegetables except for spinach (to use in gratins and stir-fries) and peas (to use when there’s nothing else).
I’m mentally upgrading peas to be used often.
IMO, frozen peas, no sauce, are as good as fresh and much easier to find. I buy them in a 16oz (500gr) bag.
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PrintPeas with Prosciutto
I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Summer Vegetables
- Method: Sautéing
Ingredients
- 8oz (240gr) fresh or frozen peas
- 1 shallot, chopped
- 1 tbs chicken broth
- 2 slices Prosciutto (about 2oz, 60gr), chopped
- 1 tbs olive oil
Instructions
- Heat oil over medium heat in small skillet or saucepan.
- Add shallot and sauté until tender, about 5 minutes.
- Add peas and broth, cover and simmer until peas are hot and tender, about 5 minutes longer.
- Uncover, add Prosciutto and simmer another 3 minutes. Serve.
Notes
You could use other ham or bacon, fried with the shallots.
Looking for more ideas? This is my favorite summer side dish: Rice with Peas & Parsley
It’s a cross between a hot side and a salad. The peas & parsley are added to the rice at the last minute, then a yogurt / mustard mix is stirred in to finish. Easy-peasy!