Braised Peas with Prosciutto, Pepper and Pecorino

• 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

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

extravirgin olive oil, red onion, kosher salt, fresh peas, water, freshly ground black pepper, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/braised-peas-with-prosciutto-pepper-and-pecorino (may not work)