Snap Pea & Tendrills with Proscuitto


Spring veggies are the best, made only better with Proscuitto.

Olive oil
1 lb sugar snap peas
1 bunch of pea tendrills
3 spring onions, sliced thin
1/2 c chicken stock
1 TBSP fresh mint
Red pepper flakes
Juice of 1/2 lemon
4 slices prosuitto

Heat olive oil over medium heat in a large skillet. Add onions and cook for 2 minutes, stir in snap peas and cook until they start to brown. Add stock and pea Tendrills, red pepper flakes, and lemon juice, toss and cook for 5 minutes until pea Tendrills are wilted. Top with Proscuitto and serve.

Serves 4 – 6.


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