peas in prosecco
 
 

This sounds unusual, but the Prosecco creates a lovely sauce for the peas. Great with salmon or chicken

serves 4, ready in 10 mins

15g unsalted butter
1 tbsp olive oil
1 bunch spring onions, sliced
1 clove garlic, crushed
400g British fresh peas (podded weight)
100ml Prosecco
25g Parmigiano Reggiano, finely grated

Heat the butter and olive oil in a large frying pan over a medium heat. Add the sliced spring onions and fry for 3 mins, stirring frequently, then add the garlic and fry for another minute.

Add the peas and stir to coat, then turn up the heat and pour in the Prosecco. Stir and cook the peas for 3 mins, until tender.

Reserve some of the Parmigiano Reggiano to sprinkle over at the end, then add the rest gradually to the pan, stirring each time until it's melted into the sauce. Serve sprinkled with the rest of the cheese and some freshly ground black pepper.