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Peas with Prosciutto and Ricotta Recipe

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A vibrant and fresh side dish featuring sweet peas and crunchy sugar snap peas sautéed with savory prosciutto, finished with creamy lemon-infused ricotta and a hint of fresh mint. Perfect for a quick, elegant 20-minute meal or accompaniment.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Peas and Prosciutto

  • 1 tablespoon extra virgin olive oil (plus more for drizzling)
  • 3 ounces thinly sliced prosciutto (roughly chopped)
  • 2 cloves garlic (smashed)
  • 1 shallot (thinly sliced)
  • Salt and pepper (to taste)
  • ½ lb frozen peas (defrosted, petite peas preferred)
  • ½ lb sugar snap peas (halved)

Ricotta Mixture

  • 1 ½ cups whole milk ricotta cheese
  • 1 ½ teaspoons lemon zest
  • 1 tablespoon fresh mint (chopped)

Instructions

  1. Heat the Olive Oil: Pour 1 tablespoon of extra virgin olive oil into a large sauté pan and warm it over medium heat.
  2. Cook Prosciutto: Add the chopped prosciutto to the pan, stirring for about 1 minute to break it apart and render some fat.
  3. Add Garlic and Shallots: Toss in the smashed garlic cloves and thinly sliced shallot. Season lightly with salt and pepper, then cook until the shallots are translucent but not browned, approximately 3 minutes.
  4. Cook the Peas: Stir in the defrosted frozen peas and halved sugar snap peas. Continuously stir and toss the mixture until the peas soften, about 5 minutes. If the pan becomes dry, add a few tablespoons of water to prevent sticking and promote steaming.
  5. Prepare Ricotta Topping: While the peas cook, combine the whole milk ricotta and lemon zest in a medium bowl. Whip with a whisk until the mixture is light and fluffy.
  6. Assemble the Dish: Spread the whipped ricotta mixture evenly on a serving platter or bowl. Spoon the hot peas and prosciutto mixture over the ricotta layer.
  7. Garnish and Serve: Sprinkle chopped fresh mint over the top and drizzle generously with extra virgin olive oil. Serve immediately to enjoy the rich contrasts of flavor and texture.

Notes

  • Using petite peas is recommended for a sweeter and more tender texture.
  • If sugar snap peas are unavailable, you can substitute with fresh green peas or another snap pea variety.
  • Adjust salt carefully because prosciutto is naturally salty.
  • Add water during sautéing only if needed to prevent sticking and help peas cook evenly.
  • Serve as a side dish or a light vegetarian main (omit prosciutto to make vegetarian).
  • The ricotta can be whipped with a small splash of milk if needing lighter consistency.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/peas-with-prosciutto-and-ricotta-recipe/