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.
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