The Forked SpoonPeas and Pancetta Recipe
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Ingredients
Serves 8- 1 tablespoon fresh mint (julienned )
- 10 ounces peas (fresh or frozen (see notes))
- 2 shallots (halved and sliced)
- 2 teaspoon olive oil
- 0.5 teaspoon freshly ground black pepper
- salt (to taste)
- 4 ounces pancetta (1/4-inch diced )
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Steps
- Step 1
Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the pancetta and shallots and sauté until the pancetta is browned and the shallots have softened approximately 5-6 minutes. Stir often to prevent burning.
- Step 2
Add the frozen or blanched fresh peas to the skillet with the pancetta and shallots. Stir well to combine. Cook for approximately 4-5 minutes, or until peas are hot and cooked to desired doneness (avoid overcooking as they will wrinkle and shrink).
- Step 3
Remove from heat. Stir in the black pepper, salt, and fresh mint to taste. Enjoy.
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Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the pancetta and shallots and sauté until the pancetta is browned and the shallots have softened approximately 5-6 minutes. Stir often to prevent burning.
Source: The Forked Spoon
