I Like My Peas with Pancetta

7 steps · 45 min total

1. 01

   Render the Pancetta

   Bring a medium pot up to a boil. In the meantime, in a medium skillet set over medium-low heat, slowly render down the pancetta for 4 to 5 minutes. The goal here is to soften the pancetta and release its fat without letting it brown or get crispy; if you see it starting to color, pull the pan off the heat or lower the flame.

2. 02

   Sauté Aromatics

   Next, add the garlic and onion to the skillet with the pancetta fat. Sauté for 5 to 6 minutes, until the onion softens and turns translucent.
3. 03

   Vegetarian Option

   If you're making this vegetarian, simply omit the pancetta and sauté the onions and garlic in a spoonful of olive oil instead.
4. 04

   Add Tomatoes

   When the onions and garlic are about 2 minutes from being ready, toss in the cherry tomatoes.
5. 05

   Blanch and Finish Peas

   At the same time, drop the peas into the boiling water and blanch them for 2 to 3 minutes. You want them approximately half-cooked, still with a bit of firmness.

   Strain the peas and immediately add them to the skillet with the pancetta mixture, along with a spoonful of the pea cooking water. Continue to cook until the peas are tender but still have a slight bite.

6. 06

   Season to Taste

   Taste the peas and adjust the seasoning with salt and pepper as needed.
7. 07

   Finish and Serve

   Just before serving, stir in the fresh parsley and drizzle generously with good extra virgin olive oil.