Peas with Prosciutto and Ricotta
Sweet peas and prosciutto come together in this vibrant spring side dish that's elevated with a cloud of creamy whipped ricotta. Ready in under 20 minutes, it's an elegant Italian classic that perfectly balances fresh flavors and contrasting textures.
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This recipe is spring on a plate! Tender English peas, crisp sugar snap peas and salty prosciutto are nestled on a bed of lemony whipped ricotta for a dish that tastes as good as it looks.
Peas with prosciutto is a timeless Italian pairing. In Italy, you'll often find this combination as a contorno (side dish) or mixed with pasta or risotto. This version elevates the classic with the addition of creamy ricotta, striking a perfect balance of richness and freshness.
Sometimes the prosciutto is swapped out for pancetta, but either way you can't go wrong with this classic sweet and salty flavor pairing.
The secret to this dish is respecting each ingredient - cooking the peas just until tender to maintain their vibrant color and sweet flavor, and using high quality prosciutto and ricotta.
For more great recipes with peas, try my grilled English peas for a salty charred snack, these pillowy sweet pea gnocchi in a rich tarragon cream sauce, or this comforting linguini carbonara with peas that adds a bright pop of sweetness to a classic Italian dish.
Why This Recipe Works
- Ready in under 20 minutes with minimal effort.
- Utilizes frozen peas so they're easier to prep and available year round.
- Simple enough for weeknights but fancy enough for special occasions!
Ingredient Notes
Peas - Frozen peas work well for this dish, particularly "petite" peas if you can find them. Fresh English peas can also be used when in season. Both options bring their own sweet flavor to the dish.
Sugar Snap Peas - These add a nice snappy crunch and make the dish more interesting texturally. The dish can absolutely be made with only frozen peas if sugar snap peas aren't available, but the contrast is worth seeking them out.
Prosciutto - Use good quality prosciutto like Prosciutto di Parma or San Daniele for the best flavor. The complex saltiness and subtle sweetness of premium Italian cured meats makes a noticeable difference in this simple dish.
Ricotta - Whole milk ricotta creates the creamy, luxurious base for this dish. For the best texture and flavor, try making your own homemade ricotta, or look for a high-quality brand without additives or stabilizers.
Olive Oil - Use a high-quality extra virgin Italian olive oil for both cooking and the final drizzle. The finishing oil especially should have a fruity, peppery quality that enhances the dish's fresh flavors.
Mint - I love finishing this dish with fresh mint, but you can substitute basil, parsley, tarragon, chervil or chives!
*Find the full ingredient list in the recipe card below!
How to make peas with prosciutto
- Pour olive oil in a large sauté pan over medium heat.
- Add the prosciutto and stir to break it apart for about 1 minute, then add the garlic and shallots.
- Season lightly with salt and pepper, then cook until the shallots are translucent, but not browned, about 3 minutes.
Pro Tip: When adding salt, remember that prosciutto is already quite salty, so use a lighter hand than you normally would. You can always adjust the seasoning at the end.
- Add the defrosted peas and sugar snap peas, then cook while stirring and tossing constantly until softened, about 5 minutes.
- If the pan seems a bit dry, add a few tablespoons of water to help things along. Taste and adjust seasoning as needed.
- While the peas cook, add the ricotta and lemon zest to a medium bowl, then use a whisk to whip it up until light and fluffy.
- Spread the ricotta onto a serving platter or bowl, then spoon the peas over top.
- Sprinkle with fresh mint, then drizzle with plenty of extra virgin olive oil. Serve immediately.
Pro Tip: Spread the ricotta in a wide circle on the platter before topping with peas, allowing some of the white to show around the edges as a frame for the vibrant green peas.
Tips for Success
- Don't cook the peas for too long or they will get mushy and brown. They should remain vibrant green and just tender. If using fresh English peas instead of frozen, they'll need a slightly longer cooking time. Test one after about 5 minutes to check for tenderness.
- Make sure your frozen peas are fully defrosted before cooking. This ensures even cooking and prevents excess water from diluting the flavors.
- Whipping the ricotta thoroughly makes a significant difference in texture – take the extra minute to make it light and airy rather than dense and heavy.
What to serve with Prosciutto and Peas
Start your meal with fava bean crostini or these gorgeous radish toasts for a complete spring-inspired menu. For a pasta course, consider my ramp pesto pasta to continue the seasonal theme.
This vibrant side dish pairs beautifully with Dijon herb-crusted rack of lamb or simple pan-seared scallops, this light and fresh herb roasted fish or this classic roasted whole chicken.
How to Store and Reheat
This dish is best enjoyed immediately after preparation. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results, store the whipped ricotta separately from the pea mixture.
To reheat, warm the pea and prosciutto mixture gently in a skillet over medium-low heat just until warmed through, being careful not to overcook the peas. If the mixture seems dry, add a small splash of water or olive oil.
You can also toss the leftovers with hot pasta for an entirely new dish!
FAQ
Yes, diced pancetta or guanciale works well as a substitute for prosciutto. Cook it a bit longer at the beginning until it renders some fat and becomes slightly crispy before adding the shallots and garlic.
Yes! The components can be prepared in advance.
Whip the ricotta and store it covered in the refrigerator for up to 2 days. The pea mixture can be partially cooked (just until the shallots are soft), then refrigerated and finished just before serving.
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Peas with Prosciutto and Ricotta
Ingredients
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 3 ounces thinly sliced prosciutto roughly chopped
- 2 cloves garlic smashed
- 1 shallot thinly sliced
- salt and pepper to taste
- ½ lb frozen peas defrosted (use "petite" peas if you can find them)
- ½ lb sugar snap peas halved*
- 1 ½ cups whole milk ricotta cheese
- 1 ½ teaspoons lemon zest
- 1 tablespoon fresh mint chopped
Instructions
- Pour olive oil in a large sauté pan over medium heat.
- Add the prosciutto and stir to break it apart for about 1 minute, then add the garlic and shallots.
- Season lightly with salt and pepper, then cook until the shallots are translucent, but not browned, about 3 minutes.
- Add the defrosted peas and sugar snap peas, then cook while stirring and tossing constantly until softened, about 5 minutes.
- If the pan seems a bit dry, add a few tablespoons of water to help things along. Taste and adjust seasoning as needed.
- While the peas cook, add the ricotta and lemon zest to a medium bowl, then use a whisk to whip it up until light and fluffy.
- Spread the ricotta onto a serving platter or bowl, then spoon the peas over top.
- Sprinkle with fresh mint, then drizzle with plenty of extra virgin olive oil. Serve immediately.
Notes
- Don't cook the peas for too long or they will get mushy and brown. They should remain vibrant green and just tender. If using fresh English peas instead of frozen, they'll need a slightly longer cooking time. Test one after about 5 minutes to check for tenderness.
- Make sure your frozen peas are fully defrosted before cooking. This ensures even cooking and prevents excess water from diluting the flavors.
- Whipping the ricotta thoroughly makes a significant difference in texture – take the extra minute to make it light and airy rather than dense and heavy.
