Peas and Pancetta-from Michael Simon via Food Network Magazine, April 2013
1/4 pound pancetta, diced, (about 1 C)-I used bacon
1 shallot, sliced
1 tsp garlic, minced
grated zest and juice of an orange
3 C fresh shelled peas (about 1 lb)-I used frozen, thawed
1/4 C fresh parsley, chopped-ooops, forgot that
1 Tblsp butter
Kosher salt if needed-I did add a few grinds of black pepper too
- Cook pancetta in large skillet over medium-low heat until crispy, about 5 minutes.
- Add shallot and garlic, cook one minute and add orange juice.
- Increase heat to medium, add peas and cook until tender, about 3 minutes. (I covered the skillet for the frozen peas and cooked them longer.)
- Remove the pan from heat and stir in the zest, parsley and butter. Add salt if desired.
Try something new and have a happy day:@)