This is Spring in a bowl…peas, prosciutto, and shallots, savory and fresh. I have never had the patience to shuck peas, so I use the frozen variety. They are every bit as glorious and so much less fuss to prepare. Do not toss the leftovers!! I like to deliciously transform them by mixing them into a Frittata for protein-packed breakfast or lunch. (See my recipe for a basic Frittata.)

Be sure to serve this dish paired with a crisp, tropical-citrus Centanni Pecorino.

To make this vegan friendly, omit the prosciutto.