Best Fresh Peas And Prosciutto Recipes

FRESH PASTA WITH PROSCIUTTO AND PEAS

Steps:

• Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
• Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
• Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
• Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.

SPRING RISOTTO WITH FRESH PEAS, SHRIMP AND PROSCIUTTO

Steps:

• 1. Cook the peas in a pot of well salted water until they are tender, about 5 minutes (longer if the peas are large). Drain and plunge the peas into a bowl of ice water. When the peas are cool, drain and set aside. 2. Heat the chicken broth in a small saucepan, season it well with salt and pepper and keep warm over low heat. 3. In another large saucepan, heat the olive oil. Add the onion, season lightly with salt and pepper and cook until it is translucent, about 5 minutes. 4. Turn the heat up to high and add the shrimp and garlic. Cook until the shrimp are just opaque, about 2 minutes. Transfer the shrimp to a plate and set aside. 5. Turn the heat down to low, add the rice to the onions and garlic in the pan and stir to combine. Add about 1 cup of the hot broth and stir slowly until the broth is absorbed. Continue to add the broth 1 cup at a time, occasionally stirring slowly, letting the rice absorb the broth before adding more. 6. The rice is cooked when it is creamy on the outside and just al dente in the center, about 20 to 25 minutes total. Stir in the shrimp, half of the peas and half of the Parmesan cheese. Season to taste with salt and pepper. If the risotto is too thick, add a little more broth until it becomes creamy. 7. Divide the risotto among warmed serving dishes and top each serving with strips of prosciutto, the remaining peas and Parmesan cheese and garnish with the chopped parsley.

FRESH PEAS AND PROSCIUTTO

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook prosciutto and onion in oil, stirring frequently, until onion is tender.
• Reduce heat to medium. Stir in remaining ingredients. Cover and cook about 10 minutes or until peas are tender.