This month we are celebrating 2016 for the Recipe Redux! I scoured all of my favorite cookbooks to find a recipe I wanted to share with you all that was on page 216. The original recipe I found was Peas, Pancetta and Prosecco from Giada de Laurentiis’ cookbook Happy Cooking.
Green peas are a great simple veggie to cook with. You can add frozen peas to many dishes and they will thaw out and be perfect by the time you are done cooking. They have dietary fiber, vitamin K and vitamin C among other nutrients. This dish turned out so yummy I took it to a holiday party this past weekend it it was a hit! You wouldn’t expect mint to work well with these flavors, but it adds a great fresh bite.
Peas, Prosciutto and Parmesan
- 4 slices prosciutto
- 1 tbsp olive oil
- 1 large shallot, minced
- 2 cups frozen peas
- 2 tbsp vegetable broth
- 2 tbsp fresh mint, chopped
- 1/4 cup Parmesan, freshly grated
- Salt and pepper
Preheat the oven to 375 degrees F. Place prosciutto in a single layer on baking sheet lined with parchment paper. Bake in oven for 15 minutes. Let cool and prosciutto will become crispy. Meanwhile heat olive oil in a large skillet over medium heat. Saute shallots until translucent about 5 minutes. Season with salt and pepper. Add peas and vegetable broth. When peas have thawed add fresh mint and Parmesan. Remove from heat and crumble prosciutto over the top. Serve warm.
Number of servings: 6 | Serving size: 1/3 cup
Calories: 161, total fat: 10 g, total carbohydrates: 7 g, dietary fiber: 2 g, sugars: 3 g, protein: 12 g
What’s your favorite simple veggie side dish? Tell me below!