Mashed Peas And Pesto With Prosciutto
- 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
- Kosher salt & pepper to taste
- 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.
green peas, pesto, heavy whipping cream, butter, kosher salt, basil, garlic, parmesan, olive oil, kosher salt
Taken from food52.com/recipes/4048-mashed-peas-and-pesto-with-prosciutto (may not work)