Peas Beans With Pancetta Mint Recipes

PEAS & PANCETTA

Steps:

• Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.

PEAS AND PANCETTA

Steps:

• 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.

PEAS AND PANCETTA

Steps:

• Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

FRESH PEAS WITH PANCETTA AND MINT

Steps:

• Cook the pancetta and oil in a medium skillet over medium heat, stirring often, until the pancetta is browned.
• Using a slotted spoon, transfer the pancetta to paper towels to drain.
• Add the shallots to the skillet and cook, stirring often, until softened, about 1 minute.
• Add the peas and stir well.
• Stir in the broth and bring to a simmer.
• Cover and cook until the peas are almost tender, about 5 minutes.
• Uncover and increase the heat to high.
• Cook until the broth is evaporated and the peas are tender, about 5 minutes.
• Remove from the heat; stir in the mint.
• Season with salt and pepper to taste.
• Transfer to a serving bowl and serve immediately.