Peas and Pancetta

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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.

Ingredients


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Directions

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)

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