Peas and Pancetta
Peas and pancetta is a classic old-world Italian side dish but too often the peas are totally overcooked. Ina Garten decided to try sautéing the pancetta first and then adding the peas for the last 4 or 5 minutes of cooking so they stayed nice and green. Some fresh mint from the garden added the perfect note.
- 1 Tbs. good olive oil
- 2 1/2 ounces pancetta, 1/4-inch (6-mm) diced (see note below)
- 1 large shallot, halved and sliced
- 1 (10-ounce/315-g) box frozen peas, such as Birds Eye Garden Peas
- Kosher salt and freshly ground black pepper
- 1 Tbs. julienned fresh mint leaves
Heat the olive oil in a medium (10-inch/25-cm) sauté pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 tsp. salt and 1/4 tsp. pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings and serve hot. Serves 4 to 5.
Note: Ask the store to slice the pancetta 1/4 inch (6 mm) thick so you can cut it in 1/4-inch (6-mm) dice.
Make It Ahead: Sauté the pancetta and shallots and set aside. Before serving, reheat, add the peas and finish the recipe.
Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014)