Peas with Crispy Prosciutto
- Total Time
olive oil2 tsp
prosciutto1 oz, 2 (1/2-ounce) slices, trimmed and torn into small pieces or chopped
uncooked shallot(s)1 large, halved lengthwise and thinly sliced
frozen green peas2 ½ cup(s), (about 12 ounces)
table salt⅛ tsp
black pepper⅛ tsp
fresh mint leaves1 Tbsp, thinly sliced
- Heat 1 teaspoon oil in medium heavy nonstick skillet over medium-high heat. Add prosciutto and cook, stirring often, until crisp, about 3 minutes. With slotted spoon, transfer prosciutto to paper towels to drain.
- Add remaining 1 teaspoon oil to skillet. Add shallot and cook, stirring, until softened but not browned, about 2 minutes. Stir in peas, water, salt, and pepper and bring to boil. Reduce heat and simmer until peas are tender and most of water is evaporated, about 4 minutes.
- Remove skillet from heat and stir in mint. Transfer to serving bowl and crumble prosciutto on top.
- Per serving: about 1/2 cup