Mashed Peas and Pesto with Prosciutto

By • April 11, 2010 • 2 Comments

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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 Princessmeredithhimelfarb

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. - KristenA&M

Serves two to four

The Mash

  • 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
  1. 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.
  2. In a large sauce pan on medium heat, add the green peas, pesto, whipping cream, and butter. Stir together until the butter has melted.
  3. 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.
  4. To serve, take the Prosciutto and crumble it on top of the mash.

The Pesto

  • 2 c. Basil
  • 3 Cloves garlic, minced
  • 1/4 c. Finely grated Parmesan
  • 1/2 c. Olive oil
  • Kosher salt & pepper to taste
  1. Take all the ingredients, throw them in the food processor, pulse until smooth and pesto-like, then just add salt and pepper to taste.
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Tags: peas, pesto

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over 4 years ago meredithhimelfarb

Hmmm, I should add an editor's note. I know I said this serves two to four people, but I should probably reduce that number to one. I just add this entire thing for dinner. Yum and yikes.


over 4 years ago meredithhimelfarb

Doh - I juxtaposed 'ate' and 'had.' Typing on a food coma is a recipe for grammatical disaster, I have concluded.