I Like My Peas with Pancetta
Ready in : 45 mins
I Like My Peas with Pancettan is a gluten free, dairy free, paleolithic, and primal side dish. This recipe serves 4. One serving contains 406 calories, 8g of protein, and 36g of fat. For $2.14 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Foodista has 4 fans. A mixture of parsley, spoonful red wine vinegar, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 50%, this dish is solid. Similar recipes are Peas & Pancetta, Peas and Pancetta, and Peas With Pancettan And Shallots.
Ingredients
gr of peas
12 oz
guanciale
4 oz
onion
1 small
garlic
1 cloves
cherry tomatoes
2
spoonful red wine vinegar
4 servings
parsley
1 small handful
salt & pepper
4 servings
extra virgin olive oil
4 servings
Cooking in Steps
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1Bring 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.
pancetta
frying pan
pot -
2Next add garlic & onion, saut for 5-6 minutes.
garlic
onion
-
3(Vegetarian Note: Just omit the the pancetta & saut the onions & garlic in olive oil.)
olive oil
pancetta
garlic
onion
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4When the onions & garlic are about 2 minutes from being ready, add the tomatoes.
tomato
garlic
onion
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5At 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.
pancetta
water
peas
frying pan -
6Taste and adjust the seasoning with salt & pepper.
salt and pepper
seasoning
-
7Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.
extra virgin olive oil
herbs
