2 thin slices of prosciutto (2 oz)
Kosher salt and fresh cracked pepper
1 1/2 lbs fresh peas in pod, shelled (or 2 C frozen peas)
2 T EVOO
2 oz feta cheese, crumbled (1/2 c)
2 scallions, thinly sliced

2 thin slices of prosciutto (2 oz) 1 1/2 lbs fresh peas in pod, shelled (or 2 C frozen peas) 2 T EVOO 2 oz feta cheese, crumbled (1/2 c) 2 scallions, thinly sliced

Heat oven to 450. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10-12 min. Let cool (will be crisp as it cools), then crumble.

Meanwhile, bring a large saucepan of salted water to a boil; add peas and cook until tender, 5-7 min (1-2 min if frozen). Drain and rinse in cold water.

In a large bowl, toss the peas with the oil, feta, scallions, prosciutto and 1/4 t each s&p.