Piselli al Prosciutto | Sauteed Peas with Prosciutto

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.

Receipt Date: August 16, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 cup of Organic Frozen Peas

1/2 cup Prosciutto, chopped roughly

1 Shallot, chopped roughly

Splash of White Wine

2 tablespoons EVOO

Pinch of Sea Salt and Cracked Black Pepper, to taste


In a saute pan over medium heat, add the EVOO. Toss in the prosciutto, peas, and shallots and stir. Add a splash of white wine, cooking until shallots turn golden and the peas are cooked. Add a sprinkle of sea salt, if desired. I also like a bit of cracked black pepper. Serve immediately.  

Amy’s Favorite Pairing


$40.00 750 ml

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