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
Ingredients
- 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
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Kosher salt & pepper to taste
Directions
- The Mash
-
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.
- The Pesto
-
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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