Owen never seems to tire of peas, and we’re always searching for new ways to serve them up. This version, dressed up with a bit of crisped, salty pancetta, is nicely balanced with just a hint of sugar.
Method:
5 slices pancetta
2 c. frozen peas, cooked and drained
extra virgin olive oil
1 tbl. sugar
Preheat the oven to 350 degrees F. Fit a wire rack over a baking sheet and hit it with a bit of nonstick cooking spray. Lay the pancetta slices on the rack and bake until nicely crisped, about 8 minutes. Roughly chop the pancetta.
Heat a turn or two of olive oil in a saute pan over medium heat. Add the peas and gently warm them through. Hit the peas with the sugar, chopped pancetta, and a bit of coarse salt and freshly ground black pepper. Cook for just a minute or two more.
