If you add a little water and a tablespoon of pepper paste to create a little sauce, mix the peas with few cooked pasta shells and you have a main dish called "pasta e piselli".
Sweet Peas with Prosciutto (Piselli al Prosciutto)
In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue.
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Credit: Todd Coleman
INGREDIENTS
¼ cup extra-virgin olive oil2 oz. prosciutto, roughly chopped
1 small white onion, minced
1 lb. fresh or frozen green peas
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Heat oil in a 12" skillet over medium heat. Add prosciutto and onions; cook until onions are soft and prosciutto begins to crisp, 6–8 minutes.2. Add peas and 1 tbsp. water; cook, tossing, until hot, about 3 minutes. Season with salt and pepper.
 Recipe - Saveur.com){kind=link}