This easy and delicious recipe comes from Giada DeLaurentiis's book Everyday Italian. I prepared it for some friends this past weekend and it was a big hit. Since I keep all these ingredients on hand all the time, this will become a standard in my house. The next time I prepare it, I might add a little chopped fresh mint to the dish. One of the notes in Giada's book about the recipe was adding leftovers to scrambled eggs in the morning. We tried that the following morning and it was a great suggestion!
Peas and Prosciutto
2 Tbsp. olive oil
3 shallots, chopped
1 garlic clove, minced
1 (1-lb) bag frozen peas
4 oz. thinly sliced prosciutto, diced
1/4 cup chopped fresh flat leaf parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
In a large heavy skillet, heat oil over medium-low flame. Add shallots and garlic and saute for 1 minute. Add peas and saute until heated through, about 5 minutes. remove from heat and add prosciutto, parsley, salt and pepper. Serve.