Snap Peas & Tendrils with Prosciutto, Soffrito & Mint

One of our favorite ways to prepare fresh snap peas is to sear them in a hot pan and then add a bit of liquid to finish the cooking with a quick hit of steam. When you select the pea tendrils, make sure they are not too tough. Use only the most delicate leaves and stems. We like to slice an end piece of prosciutto to make smaller, irregularly shaped shavings of ham, but center-cut slices work fine.