English peas with prosciutto and new potatoes from Six Seasons: A New Way with Vegetables (page 86) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laracat on May 25, 2026

    Made for a potluck. Doubled the recipe, which made it a very full 12-inch pan. Ended up using frozen peas (2 12-oz packages) and it still worked out well.

  • patioweather on June 01, 2021

    Made with basil and frozen peas.

  • Lsblackburn1 on July 01, 2018

    I made the pasta version for a fresh and yummy dinner. Don’t skimp on the mint; that’s what elevates this and makes it unique.

  • SheilaS on June 23, 2018

    This was delicious with some soft boiled eggs!

  • southerncooker on May 04, 2018

    I used frozen peas and it was delicious. I bet it'd be even better with fresh peas.

  • purrviciouz on March 28, 2018

    I made this as a main and added a hard boiled egg. I'd poach or fry the egg next time. Would be a great side or party dish or as suggested, a hash. I loved the brightness of the mint. Subbed pancetta for the prosciutto.

  • e_ballad on November 15, 2017

    A very simple dish, the saltiness of the prosciutto was fantastic against the sweetness of the peas. Devoured by the kiddo.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.