Peas and Pancetta

Peas and Pancetta

What could possibly make shelled fresh peas more delicious? Diced pancetta. Dovetailing Tip: Cook an additional 4 ounces of Pancetta to use in day 5 in Creamy Spring Peas with Pancetta.

Prep time:
Cook time:

Serving size: 6
Calories per serving: 127

1/4 pound pancetta, diced (1 cup)
1 shallot, sliced
1 teaspoon minced garlic
grated zest and juice of 1 orangeĀ 
3 cups shelled fresh peas (about 1 pound)
1/4 cup chopped fresh parsley
1 tablespoon unsalted butter
kosher salt

Cook the pancetta in a large skillet over medium-low heat until crispy, about 5 minutes. Add the shallot and garlic, cook 1 minute and then add the orange juice.

Increase the heat to medium, add the peas and cook until tender, about 3 minutes. Remove the pan from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much, if any, because the pancetta adds a natural saltiness to the dish.

Add Recipe to Cook'n

blog comments powered by Disqus