Best 9 Sugar Snap Peas And Prosciutto Recipes

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In a vibrant display of flavors and textures, sugar snap peas and prosciutto gracefully entwine in a culinary dance. These tender, sweet peas, with their crisp snap, are the perfect complement to the salty, savory notes of prosciutto. Embark on a culinary journey as we present a collection of delectable recipes, each showcasing this harmonious pairing in unique and tantalizing ways. From stir-fries bursting with vibrant colors to salads adorned with fresh herbs, and even a delightful pasta dish, these recipes promise an explosion of flavors that will captivate your taste buds. Get ready to be inspired as we delve into the world of sugar snap peas and prosciutto, where simplicity meets sophistication, and every bite is a celebration of culinary artistry.

Let's cook with our recipes!

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.

PEAS AND PROSCIUTTO



Peas and Prosciutto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
1 (1-pound) bag frozen peas, thawed
4 ounces (1/8-inch-thick slices) prosciutto, diced
1/4 cup chopped fresh Italian parsley leaves

Steps:

  • Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

CREAMY SPRING PEAS WITH PANCETTA



Creamy Spring Peas With Pancetta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6-8 servings

Number Of Ingredients 10

Kosher salt
2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
4 ounces pancetta, chopped
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
Juice of 1 lemon
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
  • Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
  • Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
  • Photograph courtesy Anna Williams

Nutrition Facts : Calories 216, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 43 milligrams, Sodium 595 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams

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.

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

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

PEAS AND PROSCIUTTO



Peas and Prosciutto image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

1/4 cup Flavored Olive Oil (recipe follows)
1/2 cup finely chopped onion
1/2 cup diced prosciutto
1 15-ounce cans green peas, drained, or 2 cups fresh peas, cooked
1 cup chicken broth
Salt and pepper to taste
1 cup fine-quality olive oil (such as Filippo Berio)
4 garlic cloves, peeled and crushed

Steps:

  • Heat oil in a large saute pan over medium heat.
  • Add onion and saute for 3 minutes or until translucent. Stir in the prosciutto and saute for an additional 3 minutes.
  • Add the peas, broth and salt and pepper. Cook for about 3 minutes or until hot.
  • Drain off all liquid.
  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Heat oil in a small, heavy saucepan on medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clear container and reserve, at room temperature, to use as flavored oil for frying and sauteing.

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

Tips:

  • Choose fresh sugar snap peas: Look for pods that are bright green, plump, and have a slight snap when you bend them.
  • Trim the sugar snap peas: Remove the tough strings from the sides of the pods before cooking.
  • Blanch the sugar snap peas: This quick cooking method will help preserve their鮮豔的綠色and crisp texture.
  • Use good quality prosciutto: Look for prosciutto that is thinly sliced and has a delicate flavor.
  • Cook the prosciutto until crispy: This will add a美味的口感to the dish.
  • Add other vegetables: Feel free to add other vegetables to this dish, such as asparagus, broccoli, or bell peppers.
  • Serve immediately: This dish is best served immediately after cooking, while the sugar snap peas are still crisp and the prosciutto is still warm.

Conclusion:

Sugar snap peas and prosciutto is a quick and easy dish that is perfect for a light lunch or dinner. The combination of sweet sugar snap peas, salty prosciutto, and tangy lemon dressing is sure to please everyone at the table. This dish is also a great way to get your daily dose of vegetables.

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