Sugar Snap Peas And Prosciutto Recipes

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SUGAR SNAP PEAS



Sugar Snap Peas image

Delicious and easy recipe for sugar snap peas!

Provided by CJCOLLINS

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

½ pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  • Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g

PEA AND PROSCIUTTO SALAD



Pea and Prosciutto Salad image

Add zing to an elegant salad of snap peas, sweet peas, and prosciutto with a touch of fresh horseradish.

Categories     Bon Appétit     Salad     Spring     Pea     Prosciutto     Ham     Arugula     Horseradish     Dinner     Side     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 1/4 cups shelled fresh green peas (from about 1 1/4 pounds pods), or frozen peas, thawed
12 ounces sugar snap peas (about 3 cups), trimmed
4 ounces arugula, tough stems removed (about 6 packed cups)
4 ounces prosciutto, thinly sliced
Knob of fresh horseradish, peeled (for serving)

Steps:

  • Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  • Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
  • Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
  • Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA



Leek Risotto With Sugar Snap Peas and Pancetta image

Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.

Provided by Susan Spungen

Categories     dinner, grains and rice, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 tablespoons olive oil
3 ounces thinly sliced pancetta or bacon
1 quart chicken stock
3 large leeks, white parts only, split lengthwise, sliced 1/4-inch thick and thoroughly washed (about 3 cups)
2 garlic cloves, smashed
Kosher salt and black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tablespoon unsalted butter
2 ounces grated Pecorino (about 3/4 cup), plus more for topping
8 ounces sugar snap peas, strings removed, snap peas halved lengthwise
1/2 cup snipped chives (optional)

Steps:

  • Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
  • Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
  • Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
  • Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
  • Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
  • Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

SPAGHETTI WITH SNAP PEAS AND PROSCIUTTO



Spaghetti With Snap Peas and Prosciutto image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces spaghetti
1/3 cup white wine or dry vermouth
1 clove garlic, smashed
2 wide strips lemon zest
5 tablespoons unsalted butter, thinly sliced
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 medium head escarole, torn into 1-inch pieces, or 6 heaping cups torn spinach
1/2 pound sugar snap peas (about 2 cups), halved
1/4 pound prosciutto, torn into pieces
1/4 cup roughly chopped fresh parsley
2 to 4 ounces pecorino romano cheese, shaved

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.
  • Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat. Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste. Add the escarole and cook until wilted, about 3 minutes. Add the snap peas and cook until tender, 2 to 3 minutes. Discard the garlic and lemon zest.
  • Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet. Add 1 to 2 tablespoons cooking water and 1 teaspoon salt; toss, adding more cooking water as needed to loosen. Divide among plates and top with the prosciutto, parsley and pecorino.

Nutrition Facts : Calories 715, Fat 34 grams, SaturatedFat 15 grams, Cholesterol 74 milligrams, Sodium 1,992 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 28 grams

SUGAR SNAP PEAS AND PROSCIUTTO



Sugar Snap Peas And Prosciutto image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 pound sugar snap peas
1 1/2 ounces thinly sliced prosciutto
1 teaspoon olive oil
Freshly ground black pepper to taste

Steps:

  • Bring water to boil for peas. Trim stem ends of peas (the strings will come off with them).
  • Remove fat, and slice prosciutto into very thin strips.
  • Cook peas in boiling water for 1 to 1 1/2 minutes, depending on their size. Drain, and set aside.
  • Meanwhile, saute prosciutto in oil in nonstick pan, stirring to keep pieces separated. Cook about 1 minute, just until prosciutto begins to take on color.
  • Stir peas into prosciutto, and season with pepper.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 5 grams

SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT



Sugar Snap Pea Salad With (Crispy Prosciutto And) Mint image

Via The Associated Press and Anne Burrell of Food Network. The pancetta is optional and the salad is quite delicious without it.

Provided by COOKGIRl

Categories     Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 12

kosher salt
1 lb sugar snap pea, stem ends and strings removed
extra-virgin olive oil
1 garlic clove, minced
1 pinch crushed red pepper flakes
1/4 lb prosciutto, thinly sliced thin and cut crosswise into 1/4-inch strips (optional, pancetta, bacon or vegetarian bacon will work)
1/4 cup red wine vinegar
2 cups baby arugula
1/2 small red onion, julienned
1/4 cup pecorino cheese, shaved
8 -10 fresh mint leaves, thinly sliced (*fresh* mint only!)
cracked black pepper, to taste

Steps:

  • To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
  • Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
  • Cut the peas in half lengthwise, then set aside.
  • Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
  • Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
  • In a large bowl, combine the arugula, snap peas, onion and garlic.
  • Scatter the crispy prosciutto on top and any juices from the pan.
  • Add the pecorino and mint.
  • Garnish with cracked black pepper.

Nutrition Facts : Calories 49.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 10.4, Fiber 4, Sugar 2.4, Protein 2.6

SUGAR SNAP PEA SALAD WITH PROSCIUTTO



Sugar Snap Pea Salad with Prosciutto image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound sugar snap peas, trimmed, strings removed
Extra-virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1/4 pound thinly sliced prosciutto, cut into thin strips
1/4 cup red wine vinegar
2 cups lightly packed baby arugula
1/2 small red onion, thinly sliced
1/4 cup shaved pecorino cheese (shaved with a veggie peeler)
8 to 10 fresh mint leaves, cut into a chiffonade

Steps:

  • To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve.
  • Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
  • In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve.

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  • Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  • Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
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