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Peas and Panetta

ByRhonda King
Peas and Pancetta RecipeDownload

“This is a nice way to spice up a classic vegetable. I will admit it’s a little on the spicy side, so please add a little as you go to make sure it’s not too much for you.”

– Bobbie Jo

IngredientsDirections
1 T good olive oil
2 1/2 oz pancetta, 1/4-
inch-diced
1 large shallot, halved
and sliced
2 cups SWP Peas
Kosher salt and freshly
ground black pepper
1 tablespoon julienned
fresh mint leaves
(optional)
1. 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.
2. 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.
3. Stir in the mint (if using), taste for seasonings, and serve hot.










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