Snap Peas with Ginger, Prosciutto and Mint
- 1 tbs olive oil
- 1 lb sugar snaps, strings removed
- 1-2 tbs fresh, peeled, grated ginger root.
- 4 oz prosciutto, sliced thin
- 1-2 tbs fresh mint
- Salt and pepper
Heat oil and add ginger and snap peas. Sauté until the snap peas start to turn brown, about 5 minutes. Add ¼ cup water and reduce the heat to simmer. Stir and heat until water is gone, about 3 minutes. Add prosciutto and mint, season with salt and pepper and serve.