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
two to four
c. Green peas, boiled until tender and strained
c. Pesto (Your favorite or the recipe below)
c. Heavy whipping cream
oz. Prosciutto (optional)
Kosher salt & pepper
Cloves garlic, minced
c. Finely grated Parmesan
c. Olive oil
Kosher salt & pepper to taste
In This Recipe
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.
Take all the ingredients, throw them in the food processor, pulse until smooth and pesto-like, then just add salt and pepper to taste.