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peas and edamame with prosciutto

October 4, 2010

Chris had bought some edamame to add to his paella last week that he forgot to use, so we figured we should use it somehow in Friday night’s dinner. Of course, my numba-one source, Cook’s Illustrated/Country, didn’t have any edamame recipes. They did, however, have this recipe, and peas are basically the same thing as edamame, right? Right.

This was a tasty way to make peas, and it was pretty simple, too. The saltiness of the prosciutto and edamame went nicely with the sweetness of the peas, and no one flavor was too overwhelming.

Plus, I got to have meat and butter in my veggies.

Peas with Edamame and Prosciutto
1 1/2 teaspoons salt
1 lb. frozen peas
1 1/2 tablespoons unsalted butter
2 oz. thinly sliced prosciutto, rolled into logs and cut crosswise into thin ribbons
1 small red onion, diced small [we used vidalia, leftover from the noodles]
1 teaspoon lemon juice from 1 small lemon
1 cup shelled edamame, give or take

1. Bring 2 quarts water to a boil in a large saucepan over high heat. Add the salt and peas and cook until peas are tender, about 3 minutes. Drain and set aside.
2. Heat the butter in a large nonstick skillet over medium-high heat. Once the foaming subsides, add the prosciutto and cook, stirring frequently, until it darkens slightly, about 2 minutes. Add the onion and cook, stirring occasionally, until it softens and is lightly browned about the edges, about 5 minutes. Mix in the peas and edamame and cook until they are warmed through and the ingredients are uniformly mixed, 1 to 2 minutes. Sprinkle with the lemon juice and adjust the seasonings by adding salt and pepper to taste. Serve immediately.

Source: Cook’s Illustrated

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