Peas and Pancetta

1. In a 10-inch sauté pan, heat the extra virgin olive oil on low to medium heat and add the pancetta and shallot.
2. Cook pancetta and shallot for about 5 to 7 minutes, stirring only occasionally.
3. Once the pancetta is brown in color and shallot is tender, add the frozen peas to the pan.
4. Season with 1 teaspoon of salt, and ¼ teaspoon of pepper.
5. Cook for 4 to 5 minutes on medium to low heat until the peas have turned hot.
6. Stir in the mint and add more seasoning according to taste requirement.
7. Serve while hot.
8. Butter can be used instead of oil.

Trivia

• 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 18^th 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.