I make this dish when peas are at the height of their season and I love to serve it with simply cooked fish, such as grilled halibut or grilled salmon. It needs some acidity because of the richness of the bacon and rendered fat. Since I don't love lemon and bacon together, I opt for orange juice and zest; the brightness they add works perfectly here.
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
4 ounces bacon, diced (1 cup)
1 clove garlic, thinly sliced
1 shallot, thinly sliced
1 cup shelled fresh peas
Grated zest and juice of 1 orange
1/4 cup sliced fresh flat-leaf parsley leaves
1 tablespoon unsalted butter
Kosher salt
Directions
- Cook the bacon in a large saute pan over medium-low heat until the fat is rendered and the bacon is crispy, about 5 minutes. Add the garlic and shallots and sweat for 1 minute. Add the peas and increase the heat to medium. Pour in the orange juice and cook until the peas are tender, about 2 minutes.
- Remove 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 because the bacon adds a natural saltiness to the dish.
