I Like My Peas with Pancetta
Total Steps
9
Ingredients
10
Tools Needed
3
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La Tavola MarcheIngredients
- 12 ounces fresh shelled sweet peas, rinsed (330 grams)
- 4 ounces pancetta, bacon or guanciale, cured pig’s cheek (100 grams)(optional)
- 1 small onion, sliced
- 1-2 cloves garlic
- 2-3 cherry tomatoes, halved
- 1 spoonful red wine vinegar
- 1 small handful parsley, chopped
- 1 tiny bit mint, chopped(optional)
- salt and pepper
- extra virgin olive oil
Instructions
Step 1
Bring a medium pot of water to a boil.
Step 2
In a medium skillet over medium-low heat, slowly render the pancetta for 4-5 minutes, ensuring it does not brown or become crispy. If it starts to brown, remove the pan from heat or lower the flame.
Step 3
Vegetarian Option: If making vegetarian, omit the pancetta and instead, sauté the onions and garlic directly in olive oil in the skillet.
Step 4
Add garlic and onion to the skillet (with pancetta or olive oil, depending on option) and sauté for 5-6 minutes.
Step 5
Approximately 2 minutes before the onions and garlic are ready, add the halved cherry tomatoes to the skillet.
Step 6
Concurrently, toss the peas into the boiling water and blanch for 2-3 minutes, aiming for them to be approximately half-cooked.
Step 7
Strain the blanched peas and immediately transfer them to the skillet with the pancetta/onion mixture, adding a spoonful of the pea-blanching water. Continue to cook until the peas are tender but still have a slight bite.
Step 8
Taste the dish and adjust seasoning with salt and pepper as needed.
Step 9
Just before serving, toss in the chopped parsley and mint, and drizzle with extra virgin olive oil.