Skip to content
April 3, 2016 / Chris Blum

Snap Pea & Tendrills with Proscuitto

  

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

Ingredients:
Olive oil
1 lb sugar snap peas
1 bunch of pea tendrills
3 spring onions, sliced thin
Pepper
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: