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Author Notes: Pretty straight forward, really. I love pesto. I love mushy peas. I also love recipes that are ridonculously easy and versatile. (The leftover mash makes a great spread for sandwiches, and if you choose to make the pesto yourself, simply freeze whatever is left for the next time you have a simple pasta for one.) - The Internet Cooking Princess —theicp
Food52 Review: The Internet Cooking Princess is correct -- a thick smear of this vivid green mash on lightly toasted bread makes for a superb snack. The pesto is just cooked enough to soften the garlic's sharpness, so that it has a distinct presence without overwhelming the sweet pea flavor. Crispy prosciutto is the perfect salty, addictive garnish -- be sure to watch it closely as it cooks. At 400 degrees, the thin slices can quickly turn from crispy brown shards to billowing smoke. This recipe makes close to 3/4 of a cup of pesto, plenty to save and toss with fettuccine later in the week. - Kristen —The Editors
Serves two to four
- 3 1/2 c. Green peas, boiled until tender and strained
- 1/4 c. Pesto (Your favorite or the recipe below)
- 1/4 c. Heavy whipping cream
- 3 T. Butter
- 3 oz. Prosciutto (optional)
- Kosher salt & pepper
- Preheat the oven to 400 degrees. On a baking sheet, line the Prosciutto evenly spaced across the pan. Bake in the over for about 15-20 minutes or until the Prosciutto is crispy. Remove from the oven and set aside.
- In a large sauce pan on medium heat, add the green peas, pesto, whipping cream, and butter. Stir together until the butter has melted.
- Using an immersion blender (or transferring to a food processor), puree the mixture until smooth. Season with a few pinches of salt and pepper to taste.
- To serve, take the Prosciutto and crumble it on top of the mash.
- 2 c. Basil
- 3 Cloves garlic, minced
- 1/4 c. Finely grated Parmesan
- 1/2 c. Olive oil
- Kosher salt & pepper to taste
- Take all the ingredients, throw them in the food processor, pulse until smooth and pesto-like, then just add salt and pepper to taste.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Spring Peas
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
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7 food-filled honeymoons.
49 new dinnerware pieces.
A handy saucepan.