- 1/4 pound pancetta, diced (1 cup)
- 1 shallot, sliced
- 1 teaspoon minced garlic
- Grated zest and juice of 1 orange
- 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.
Photograph by Yunhee Kim