Parmesan Peas with Crispy Pancetta
Recipe courtesy of Tiffani Thiessen
- 4 slices prosciutto
- 2 tablespoons unsalted butter
- 3 shallots, sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- One 14-ounce bag frozen peas, thawed
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup grated Parmesan
- 1 bunch watercress
Preheat oven to 425 degrees F. Lay the prosciutto in an even layer on a baking sheet and bake until crispy and deep golden brown, about 8 minutes. Remove from oven and let cool.
Meanwhile, melt the butter in a large saute pan over medium heat. Add the shallots and cook until softened and translucent, about 4 minutes. Season the shallots with salt and pepper. Next, add in the thawed peas and cook until warmed through, about another 3-4 minutes. Season the peas with salt to taste and remove from heat. Stir in the lemon zest, juice and parmesan. Add the peas to a large bowl and add the watercress on top, the heat from the peas will lightly wilt the watercress. Top with the crispy prosciutto and serve immediately.
Photography by Rebecca Sanabria