Sweet peas have arrived at the farmers market, spring is here! Peas & pancetta - one of my favorite dishes that I only eat in Spring when the peas are bright & fresh. I can't get enough, I don't know if it's the peas or the pancetta - is it the green veggie or the fatty pork that I love so?! Maybe I should just have another spoonful...
- 12 oz or 330 gr of fresh shelled sweet peas, rinsed
- 4 oz or 100 gr pancetta, bacon or guanciale, cured pigâs cheek (omit if vegetarian)
- 1 small onion, sliced
- 1-2 cloves garlic
- 2-3 cherry tomatoes, halved
- spoonful red wine vinegar
- small handful parsley, chopped
- tiny bit of mint, chopped (optional)
- salt & pepper
- extra virgin olive oil
- Bring a medium pot up to boil. In the meantime, in a medium skillet on medium-low heat, slowly render down the pancetta for 4-5 minutes, trying not to brown it and not crispy. If it starts to brown remove the pan from the heat or lower the flame.
- Next add garlic & onion, sautÃ© for 5-6 minutes.
- (Vegetarian Note: Just omit the the pancetta & sautÃ© the onions & garlic in olive oil.)
- When the onions & garlic are about 2 minutes from being ready, add the tomatoes.
- At the same time toss the peas in the water and blanch for 2-3 minutes. You want them approximately half-cooked. Strain the peas and throw them directly into the pan with the pancetta adding a spoonful of the pea-water. Allow to cook until peas are cooked but still have a bite.
- Taste and adjust the seasoning with salt & pepper.
- Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.
|Amount Per Serving||%DV|
|Serving Size 112g|
|Recipe makes 4 servings|
|Calories from Fat 20||24%|
|Total Fat 2.2g||3%|
|Saturated Fat 0.67g||3%|
|Trans Fat 0.0g|
|Total Carbs 8.34g||2%|
|Dietary Fiber 2.4g||8%|