I really like peas. I love the sugar snap kind that you eat raw, but I'm also totally okay with bags of frozen peas (I've even been known to munch on them frozen). Thing is, they far too often get overshadowed by trendy vegetable faves (cough-beets and kale-cough) and I rarely make a recipe that features them. In fact, I think the only time they've starred in a side dish was in this Spiced Peas with Cilantro and Lime last April. 
Now there'll be two pea side dishes to choose from if you too love 'em. Here they're paired with crispy prosciutto and feta, both of which add a nice saltiness to the rather bland peas. I'm sure you could use bacon if you don't have any prosciutto on hand, but I loved how thin and crispy the prosciutto was. I know you have a bag of peas in the freezer that you use for an ice pack, but save that for the frozen corn and make this instead!
One Year Ago: (Black Bean) Chili (Sweet Potato) Fries and Spinach Artichoke Egg Paninis
Two Years Ago: Lemon Ice Cream Cake with Vanilla Wafer Crust and Recipes for World Nutella Day
Three Years Ago: Cheddar and Sage Crackers and Curried Chicken Saute
Four Years Ago: Steak Fajita Pitas and Crockpot Lentil Soup

Pea, Feta, and Crispy Prosciutto Salad
from Real Simple April 2011

Ingredients:
-2 thin slices prosciutto (2 oz)
-kosher salt & black pepper
-2 cups frozen peas
-2 tbsp olive oil
-2 oz Feta, crumbled (1/2 cup)
-2 scallions, thinly sliced

Directions:
1. Preheat oven to 450F. Place prosciutto on a rimmed baking sheet and bake for 10-12 minutes, until beginning to darken. Allow to cool (it will crisp as it cools) and crumble. Set aside.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook for 1-2 minutes, until tender. Drain and rinse under cold water.
3. Toss peas with the olive oil, feta, scallions, prosciutto, and 1/4 tsp each salt and pepper.