Photo: Peas and Pancetta Recipe
Ingredients
- 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
Directions
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
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By lisanicolepa1
Philadelphia, PA
on March 31, 2013
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Made this to go along with Easter dinner tonight and it was delicious!
By PirateJeni
Albany
on March 22, 2013
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I made this to go along with a seasoned steak. It was an excellent side dish. Don't skimp on the zest because it really adds a lovely fragrance to the dish. The spouse said she'd prefer less parsley, but I found it enjoyable.
I "cheated" and used frozen peas as finding fresh peas was more of a hassle than I cared to deal with
Don't be put off by your first mouthful. It's an unusual combination but after the third bite, I was totally sold.
I could see this easily being made a meal by mixing in some chickpeas and maybe some kind of nut? Pistachio? Walnut?
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