Peas with Prosciutto and Onions
This recipe isn’t much more than what’s in the name – peas, prosciutto, and onions. The preparation is simple, and it really isn’t much to look at when served.
Ready for a surprise? Taste it. This is so much more tasty than expected. I can’t believe that bag of frozen peas sat around for so long.
We had this for lunch with leftovers, and I bet it’d be great on top of rice or orzo. Maybe serve it with steak or some grilled veggies.
The pearl onions at the store were looking a little green, so I went with cipollini onions. They were just as creamy and mild as pearl onions would’ve been, and they worked really well with the saltiness of the prosciutto and the gentle sweetness of peas.
peas with prosciutto and onions
I couldn’t believe how good this combination of so few ingredients turned out to be. The onions are soft and almost creamy, the prosciutto is salty as always, and the peas are tender and sweet.
3 tablespoons olive oil
24 cipollini or pearl onions, peeled
10 ounces or 1 heaping cup of frozen baby peas
4 ounces prosciutto or ham, finely diced
freshly ground black pepper
Heat 3 tablespoons of olive oil in a large skillet on medium heat. Add onions and let them get lightly browned. Add 3 tablespoons of water. Cover and bring the heat down to low. Cook for about 5 minutes or until the onions are tender.
Stir in peas and prosciutto. Season with salt and pepper. Cover and cook for 3 to 5 minutes or until the peas are tender.
Serves 4 to 6. Recipe from Joy of Cooking.