I Like My Peas with Pancetta

I Like My Peas with Pancettan is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. This side dish has 406 calories, 8g of protein, and 36g of fat per serving. For $2.14 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 4 people found this recipe to be yummy and satisfying. It is brought to you by Foodista. If you have spoonful red wine vinegar, garlic, extra virgin olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. Try Peas and Pancetta, Peas & Pancetta, and Peas With Pancettan And Shallots for similar recipes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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.

5. 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.

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.

Nutrition Information:

covered percent of daily need