When you want something quick yet fancy for dinner, Creamed Peas with Shallots and Prosciutto is a real lifesaver. The sweetness of peas mixed with creamy ricotta and the savory touch of prosciutto makes this dish an instant hit.
Addresses weeknight hunger by offering a fast, affordable dish with peas, prosciutto, and ricotta that delivers protein, greens, and creamy richness in one pan.
I’ve had nights where I opened my fridge, and everything just felt like a struggle to put together. That’s the moment I discovered just how easy it can be to whip up these creamed peas! It’s so quick, under 20 minutes, you won’t wonder what to serve again.
This recipe works wonders for those busy evenings. With just ten minutes of prep and another ten for cooking, you can serve something that feels special without all the fuss. Plus, no mushy peas here!
If you love easy, delicious sides, I think you’ll enjoy this too. If you want another great way to use peas, check out this Ham and Green Pea Soup.
Why You Will Love This Recipe
- Quick Cooking Time This dish comes together in under 20 minutes, making it ideal for busy weeknights or last-minute dinner plans without any fuss.
- Flavor Adventure The salty prosciutto and creamy ricotta create a delicious contrast, while the sweet peas and fresh mint add a burst of flavor you won’t forget.
- Texture Contrast You get a satisfying mix of creamy ricotta and tender peas, paired with the slight chewiness of prosciutto, making every bite interesting.
- Leftover Love If you have any leftovers, they store well in the fridge for two days, plus you can keep the ricotta separate for the best texture.
Peas with Prosciutto and Ricotta
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Method: Sautéing
- Diet: Vegetarian
Description
A savory dish featuring peas beautifully combined with prosciutto and creamy ricotta, perfect for a quick meal.
Ingredients
- 1 tablespoon (15 ml) extra virgin olive oil, for cooking
- 3 ounces (85 g) thinly sliced prosciutto, roughly chopped
- 2 cloves garlic, smashed
- 1 shallot, thinly sliced
- 1/2 lb (227 g) frozen peas, defrosted (use ‘petite’ peas if you can find them)
- 1/2 lb (227 g) sugar snap peas, halved
- 1 1/2 cups (360 g) whole milk ricotta cheese
- 1 1/21/2 teaspoons lemon zest, for flavor
- 1 tablespoon (15 g) fresh mint, chopped, for garnish
Instructions
- Cook Shallots & Prosciutto: Start by heating the olive oil in a large sauté pan over medium heat. Add the chopped shallots and prosciutto to the pan. Cook until the shallots are translucent and the prosciutto starts to crisp, about 3-4 minutes. You will know it is ready when it emits a delightful savory aroma. Be careful not to let the shallots brown too much or they will become bitter.
- Add Peas & Stir: Toss in the defrosted peas and sugar snap peas. Mix everything well to combine. You will see the peas brighten in color and absorb the flavors from the shallots and prosciutto. This is essential to keep the dish fresh and vibrant; do not walk away as overcooking will lead to mushy peas. Cook for an additional 2-3 minutes until heated through.
- Mix in Ricotta: Once the peas are heated through, add the whole milk ricotta cheese into the pan. Stir gently until the ricotta is well combined with the peas, creating a creamy texture. If you find the ricotta too dense, whip it a bit longer before adding it; otherwise, it might weigh down the dish.
- Season & Serve: Taste the mixture and add just the right amount of salt, keeping in mind the saltiness of the prosciutto. A sprinkle of pepper adds a nice kick. Serve immediately while warm to savor the flavors at their best; letting it sit too long may cause the dish to lose freshness.
Notes
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results, store the whipped ricotta separately from the pea mixture to preserve texture.
- Expert Tips: Ensure the frozen peas are completely defrosted for even cooking. If your peas seem overcooked, they should be tender but still bright green; monitor cooking time closely. For a lighter ricotta texture, whip it a bit longer for a fluffy consistency. Adjust salt delicately after tasting, especially given the prosciutto’s saltiness.
- Reheating Instructions: Reheat in a saucepan over medium heat until warmed through, about 5 minutes. Stir occasionally to prevent sticking.
- Serving Suggestions: Serve alongside grilled meats, pair with fresh crusty bread, or toss with pasta for a hearty dish.
- Recipe Variations: For added texture, mix in other vegetables like asparagus. To spice things up, incorporate chili flakes. You may also replace mint with basil for a different herbal flavor.
- Ingredient Notes: For best flavor, use high-quality prosciutto and fresh ricotta cheese. Fresh English peas can be used instead of frozen, adjusting cooking time as necessary. Ensure to taste and feel for quality indicators in your ingredients.
Nutrition
- Calories: 359
- Sugar: 6g
- Sodium: 225mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 61mg
Recipe Tips
- If the peas seem overcooked, they should be tender but bright green; watch the time closely during cooking.
- For a lighter ricotta, whipping it for an extra minute can make a big difference in texture.
- If your dish feels a bit bland, consider adjusting the salt after tasting, especially because of the prosciutto’s saltiness.
- When using frozen peas, make sure they are completely defrosted; this helps achieve an even cook.
- If you prefer a richer flavor, mixing in some fresh herbs or a dash of lemon juice can really brighten it up.
Serving Suggestions
Serve this dish alongside grilled meats like chicken or steak. Pair it with fresh, gluten-free crusty bread or toss with pasta for a hearty meal.
This recipe also works well as a filling in stuffed peppers or as a topping for gluten-free pizzas. Incorporate it into salads for added protein and flavor.
Recipe variations
- You can use pancetta in place of prosciutto for a different flavor profile while maintaining a similar texture in your dish.
- Add ½ teaspoon of red chili flakes for some heat or go with a teaspoon of smoked paprika for a subtle smoky flavor.
- Either replace fresh mint with 1 tablespoon of chopped basil or choose 1 tablespoon of fresh parsley for an alternative herb option.
- If you’re cooking for a larger group, scale up the recipe by using 1 lb of peas and 3 cups of ricotta for more servings.
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How to Store?
To keep your creamed peas with shallots and prosciutto fresh, follow these storage tips:
Refrigeration: Store the pea mixture and whipped ricotta separately in airtight containers in the fridge for up to 2 days.
Freezing: Freeze the pea mixture in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Reheat the peas gently on the stovetop over low heat until warmed through. Avoid overheating to maintain texture.
Other Recipes You’ll Love
- Asparagus Soup with Crispy Ham
- Ham Green Pea Soup
- Butternut Squash Soup
- Grilled Summer Vegetable Orzo Salad with Peaches
If you enjoyed this Creamed Peas with Shallots and Prosciutto or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
