Fresh Peas with Prosciutto

Recipe by: Sarah Leah Chase | from Nantucket Open House

Cookstr

Course: Vegetable

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

When fresh peas are available on Nantucket, I can rarely restrain myself from popping them raw from the shell directly into my mouth. When I can muster up enough discipline, this is the way I like to cook farm peas.

Yield: Makes 6 to 8 servings

INGREDIENTS

4 tablespoons (½ stick) unsalted butter
1 small red onion, minced
4 cups (4 pounds in the pod) shelled fresh peas
1 tablespoon sugar
1 cup chicken stock, preferably homemade
4 ounces thinly sliced prosciutto, cut into thin strips
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Directions

1. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, just until softened, about 5 minutes.

2. Stir in the peas, sugar, and chicken stock and simmer covered until the peas are barely tender, about 5 minutes. Stir in the prosciutto and cook 1 minute longer.

3. Using a slotted spoon, transfer the peas and prosciutto to a warmed serving bowl. Reduce the liquid remaining in the saucepan over high heat to a thin syrupy glaze. Pour the glaze over the peas and season with salt and pepper. Sprinkle with parsley and serve at once.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving.

Calories 158kcal (8%)

Calcium 26mg (3%)

Vitamin C 31mg (52%)

Vitamin A 80mcg RAE (3%)

Potassium 301mg

Magnesium 30mg

Protein 9g

Sugar 7g

Fiber 4g