People, are canned peas the worst thing in the world. I think so. Fresh peas, if you can find them, are pretty good when prepared correctly. This is an Italian variation of cooked peas. Try it and get back to me.

¼ cup of creamery butter, melted
4 Thin slices of prosciutto, minced
6 Fresh sprigs of Italian flat leaf parsley, leaves only, chopped fine
2 shallots or 2 whole fresh green onions (scallions), diced
Pinch each of salt and freshly ground black pepper
2 pounds of fresh peas in the pod

Combine in a skillet the butter, prosciutto, parsley, shallots, and salt and pepper; heat. Hull and wash the peas and place them in a saucepan. Add enough boiling salted water to cover. Add about half of the pods, well washed to give them more flavor. Cook for 15 to 20 minutes, until tender. Drain, and discard the pods. Add the peas to the butter-ham mixture. Cook slowly for five minutes and serve. You can use frozen peas if good fresh ones aren’t available. Those of you in southern California can find some awesome imported prosciutto at Calentino’s Deli in Costa Mesa on Harbor and Adams. GREAT PROSCIUTTO !!! Tastes like silk!