Dessertscoleycooks
Peas with Prosciutto and Ricotta
Sweet peas and salty prosciutto come together in this vibrant spring side dish that is elevated with a cloud of creamy whipped ricotta.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
📝 Preparation Steps
1
Pour olive oil in a large sauté pan over medium heat.
2
Add the prosciutto and stir to break it apart for about ⏱️ 1 minute, then add the garlic and shallots.
garlic (smashed)2 cloves
3
Season lightly with salt and pepper, then cook until the shallots are translucent, but not browned, about ⏱️ 3 minutes.
salt and pepper (to taste)
4
Add the defrosted peas and sugar snap peas, then cook while stirring and tossing constantly until softened, about ⏱️ 5 minutes.
5
If the pan seems a bit dry, add a few tablespoons of water to help things along. Taste and adjust seasoning as needed.
6
While the peas cook, add the ricotta and lemon zest to a medium bowl, then use a whisk to whip it up until light and fluffy.
7
Spread the ricotta onto a serving platter or bowl, then spoon the peas over top.
8
Sprinkle with fresh mint, then drizzle with plenty of extra virgin olive oil. Serve immediately.
fresh mint (chopped)1 tablespoonextra virgin olive oil (plus more for drizzling)1 tablespoon
Nutrition Facts
calories
359 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
5 g
sugar Content
6 g
sodium Content
225 mg
protein Content
18 g
trans Fat Content
0.03 g
cholesterol Content
61 mg
carbohydrate Content
17 g
saturated Fat Content
11 g
unsaturated Fat Content
12 g
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