Description
A savory dish featuring peas beautifully combined with prosciutto and creamy ricotta, perfect for a quick meal.
Ingredients
Scale
- 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