Braised Peas with Prosciutto, Pepper and Pecorino

Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and grated cheese.

  • Total Time:
  • Servings: 10 to 12

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  • 1/3 cup extra-virgin olive oil
  • 1 red onion, finely chopped
  • 1/2 cup finely chopped prosciutto (2 ounces)
  • Kosher salt
  • 6 cups fresh peas (1 pound)
  • 3 cups water
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

How to make this recipe

  1. In a large, deep skillet, heat the olive oil until shimmering. Add the red onion, prosciutto and a pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened, 5 to 7 minutes.

  2. Stir in the peas and water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peas are tender and almost all of the water has evaporated, 15 to 20 minutes. Stir in the pepper and 1/4 cup of cheese and season with salt. Transfer the peas to a large bowl and serve, passing more cheese at the table.

Contributed By Photo © Michael Turek Published April 2013

473674 recipes/braised-peas-with-prosciutto-pepper-and-pecorino 2013-12-06T23:13:16+00:00 Ryan Hardy spring|entertaining|braising|side-dishes|10|12|basic-easy|fast|healthy|weeknight-dinner april-2013 recipes,braised-peas-with-prosciutto-pepper-and-pecorino 473674

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