I Like My Peas with Pancetta
By: Ashley & Jason ...
Published: Monday, March 26, 2012 - 9:41am

Ingredients




12 oz or 330 gr of fresh shelled sweet peas, rinsed
4 oz or 100 gr pancetta, bacon or guanciale, cured pig’s 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

Preparation

1 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. 2 Next add garlic & onion, sauté for 5-6 minutes. 3 (Vegetarian Note: Just omit the the pancetta & sauté the onions & garlic in olive oil.) 4 When the onions & garlic are about 2 minutes from being ready, add the tomatoes. 5 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. 6 Taste and adjust the seasoning with salt & pepper. 7 Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.

About

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...