HOT BUTTERED PEAS
WITH PROSCIUTTO, PINE NUTS,
AND GARLIC
SERVES 4
1 pound (about 3 cups) frozen peas
2 teaspoons vegetable oil
3 ounces thinly sliced prosciutto, cut into thin ribbons
½ cup pine nuts
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley
1 teaspoon grated lemon zest (from 1 lemon)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
Place the peas in a colander and run under hot water until
thawed and warmed, about 4 minutes.
- Heat the oil in a large saucepan over medium-high heat
until shimmering. Add the prosciutto and cook, stirring
frequently, until just beginning to crisp, about 3 minutes.
Add the pine nuts and cook, stirring constantly, until
lightly toasted, about 2 minutes. Add the garlic and cook,
stirring, until fragrant, about 30 seconds. Add the peas
and butter and toss to coat, then cook, stirring, until
heated through, about 2 minutes. Stir in the parsley and