The original recipe called for prosciutto instead of bacon, but I'm really not a prosciutto fan so I used turkey bacon instead and changed the name of the recipe. :) Personally, I loved this. You have to be a fan of feta though...which I am. I ate this for leftovers for several days, and even ate it for breakfast one day (I figured I was getting in a vegetable, dairy and protein!). Yum!
2 thin slices prosciutto (2 ounces) (I used turkey bacon)
kosher salt and black pepper
1 1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tablespoons olive oil
2 ounces Feta, crumbled
2 scallions, thinly
Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool. (Or if making this ahead of time, let the peas thaw in the fridge until defrosted).
In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.
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