I Like My Peas with Pancetta

I Like My Peas with Pancetta

I Like My Peas with Pancetta

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   12 Points
Cuisine
  • side dish
Comments
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
  • salt & pepper
  • extra virgin olive oil
Instructions

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, saut for 5-6 minutes.

(Vegetarian Note: Just omit the the pancetta & saut 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.

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