How to Make Peas and Pancetta
- In a 10-inch sauté pan, heat the extra virgin olive oil on low to medium heat and add the pancetta and shallot.
- Cook pancetta and shallot for about 5 to 7 minutes, stirring only occasionally.
- Once the pancetta is brown in color and shallot is tender, add the frozen peas to the pan.
- Season with 1 teaspoon of salt, and ¼ teaspoon of pepper.
- Cook for 4 to 5 minutes on medium to low heat until the peas have turned hot.
- Stir in the mint and add more seasoning according to taste requirement.
- Serve while hot.
- Butter can be used instead of oil.
- The earliest remains found of peas by the archaeologist are from the Thai-Burmese border and have been carbon-dated to 9,750 B.C.
- The sweet tasting pea was first grown in the 18th century by Thomas Edward Knight.
- Pancetta is an Italian pork-belly bacon that is cured with salt and spices but not smoked.
Peas and pancetta can be eaten as a standalone dish, and can also be used as dressing for pasta and rice based dishes.