Chef Paulette's Roman Peas - WSMV News 4

Chef Paulette's Roman Peas

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1 medium onion, thinly sliced

2 tablespoons olive oil

6-7 slices prosciutto, sliced thinly, cut into mite-sized pieces

1 lb. bag frozen peas, or fresh equivalent

splash white wine

salt & pepper to taste

Heat the olive oil in a medium saute pan. Add the onion and cook until tender, about 3 minutes. Add the prosciutto. Cook to heat through about 2 minutes. Add the peas. Coat peas with oil and heat through on medium high heat. Add the wine. Let wine evaporate. Season with salt & pepper. Simmer 2-3 minutes more. Serve.


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