Summary

I Like My Peas with Pancettan is a gluten free, dairy free, paleolithic, and primal side dish. This recipe serves 4. One serving contains 406 calories, 8g of protein, and 36g of fat. For $2.14 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Foodista has 4 fans. A mixture of parsley, spoonful red wine vinegar, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 50%, this dish is solid. Similar recipes are Peas & Pancetta, Peas and Pancetta, and Peas With Pancettan And Shallots.

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.

Ingredients

• 1 or 330 gr of fresh shelled sweet peas, rinsed
• 2 or 100 gr pancetta, bacon or guanciale, cured pig's cheek (omit if vegetarian)
• 3 onion, sliced
• 4 garlic
• 5 cherry tomatoes, halved
• 6 spoonful red wine vinegar
• 7 parsley, chopped
• 8 salt & pepper
• 9 extra virgin olive oil

Directions

• 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, saut for 5-6 minutes.
• 3 (Vegetarian Note: Just omit the the pancetta & saut the onions & garlic in olive oil.)
• 4 When the onions & garlic are about 2 minutes from being ready, add the tomatoes.
• 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.