by Caitlin Saniga
This dish is a little pricey to prepare, but you can't beat the crispiness of prosciutto. Maybe you decide $5 for five slices of prosciutto is ridiculous. Crumbled bacon or bits of ham (Easter leftovers, anyone?) could work in its place.
- 2 thin slices prosciutto (2 ounces)
- salt and pepper
- 2 cups frozen peas
- 2 tablespoons olive oil
- 1/2 cup crumbled feta cheese
- 2 scallions, thinly sliced
Heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper, and place the prosciutto in a single layer on the baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 1 to 2 minutes. Drain and rinse under cold water to cool.
In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and 1/4 teaspoon each salt and pepper.
Recipe adapted from: Real Simple
Photo: Holly Saniga
This recipe appeared in Seasonal Sundays (RealSustenance.com).
