Hot buttered peas with prosciutto, pine nuts, and garlic from The Food Lab: Better Home Cooking Through Science (page 414) by J. Kenji López-Alt

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Notes about this recipe

  • pattyatbryce on December 22, 2025

    Very easy and enjoyable!

  • bskj123 on February 10, 2021

    Be careful not to oversalt like I did as the prosciutto and pine nuts already carry a lot of salt... Ultimately I didn't think this recipe was more flavorful than the less expensive recipe of bacon and tarragon, which I LOVE.

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