Make Ahead

Mashed Peas and Pesto with Prosciutto

April 11, 2010
1 Ratings
  • Serves two to four
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

Test Kitchen Notes

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

What You'll Need
  • 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
  • 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. The Mash
  2. 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.
  3. In a large sauce pan on medium heat, add the green peas, pesto, whipping cream, and butter. Stir together until the butter has melted.
  4. 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.
  5. To serve, take the Prosciutto and crumble it on top of the mash.
  1. The Pesto
  2. 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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2 Reviews

theicp April 12, 2010
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.
theicp April 12, 2010
Doh - I juxtaposed 'ate' and 'had.' Typing on a food coma is a recipe for grammatical disaster, I have concluded.