Found somewhere in the depths of Pinterest, this was another very simple and pretty Easter size capitalizing on Spring veggies (okay, I had to use frozen peas =/ But still). The salty prosciutto went well with the ham, of course. Definitely a side I would make again for a crowd, quick and attractive.
- 1 tablespoons olive oil
- 1-2 shallots, chopped
- 1 garlic clove, pressed through a garlic press or very finely minced
- 1 pound frozen peas
- 4 ounces thinly sliced prosciutto, diced
- handful chopped fresh Italian flat-leaf parsley
- salt and pepper to taste
In a large skillet over medium heat, heat the olive oil, then add the shallots and garlic. Sauté about 1-2 minutes.
Add the peas to the skillet and stirring frequently, heat through (about 5 – 7 minutes depending on the size of your peas).
Remove the skillet from the heat and add in the prosciutto, parsley, salt and pepper. Toss gently to combine.