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Really easy, and goes great with any Thanksgiving dinner, most pastas, any meal served with mashed potatoes.
2 cloves garlic, peeled
3 tablespoons olive oil
2 tablespoons prosciutto or pancetta, diced into ¼ cubes
2 pounds fresh early peas (unshelled weight) or one 10-ounce package frozen tiny peas, thawed
2 tablespoons finely chopped parsley
Freshly ground pepper
Over medium-high heat saute the garlic cloves in the olive oil until they have colored well. Remove the garlic; add the diced prosciutto and saute for less than a minute. Add the peas, parsley, salt and pepper. Turn th eheat down to medium and cover the pan, adding 2-3 tablespoons water only if you are using fresh peas. Cook until done: 5 minutes or so for frozen peas; 15-30 minutes for fresh (taste to see if done). Serve immediately.
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