Italian Sweet Peas

• 1 lb sweet peas (fresh or frozen)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 garlic clove
• 2 ounces thinly sliced prosciutto, coarsely chopped
• 3 tablespoons crushed canned tomatoes
• salt and pepper

1. If using fresh peas, steam about 4 minutes, until lightly cooked.
2. Rinse under cold water to stop the cooking.
3. If using frozen peas, defrost by rinsing under warm water in a colander.
4. Heat the oil and butter in a large skillet over medium heat.
5. Press down on the clove of garlic with the blade of a large knife (you're using the side of the knife in other words).
6. Remove peel, leaving clove whole, but slightly crushed.
7. Add the clove to the skillet and swirl it over the bottom of the pan pressing on it to extract its oils.
8. Once the garlic begins to turn golden (don't allow it to brown), discard it.
9. Add half the prosciutto and saute quickly for 2 minutes.
10. Stir in the tomato and simmer for a minute, or until it is thick and all excess moisture has evaporated.
11. Stir the peas into the prosciutto mixture and cook over medium heat until the peas are just heated through.
12. Stir in the remaining prosciutto, season to taste and serve.

sweet peas, extra virgin olive oil, unsalted butter, garlic, tomatoes, salt

Taken from www.food.com/recipe/italian-sweet-peas-331980 (may not work)