Peas with pine nuts and prosciutto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh peas |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Butter or margarine |
| 2 | tablespoons | Pine nuts |
| 2 | Finely chopped shallots or | |
| 1 | small | Onion; finely chopped |
| 4 | Scallions; thinly sliced including part of greens | |
| ⅓ | cup | Prosciutto; chopped |
| 1 | tablespoon | Fresh basil; chopped |
| 1 | teaspoon | Fresh oregano; chopped |
| 1 | teaspoon | Fresh lemon juice |
| Freshly ground pepper | ||
| 3 | tablespoons | Grated Parmesan cheese |
Directions
Steam or cook peas in a small amount of boiling water until just tender.
Drain.
In medium saucepan, heat oil and butter, add pine nuts, shallots (or onions) and scallions; saute until scallions are softened. Add peas, prosciutto, basil, oregano and lemon juice, stirring for 2 minutes until heated through. Add fresh ground pepper to taste. Garnish with Parmesan cheese.
From 1993"Shepherd's Garden Seeds Catalog," pg. 33.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini