Peas with Pancetta

Tom Parker Bowles cooks freshly-podded peas in white wine with crisp pancetta and onion
By Tom Parker Bowles
Peas with Pancetta
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 4 tbsp extra virgin olive oil
  • 100 g unsmoked pancetta, finely chopped
  • 1 tbsp chopped onions
  • 100 ml dry white wine, (verdicchio, if possible)
  • 1.3 kg fresh peas, shelled

Method

1. Heat the oil in a large sauté pan and cook the pancetta until crisp and golden, add the onion and sauté for a further 5 minutes, stirring frequently.

2. Add the wine and simmer gently for a few minutes to reduce slightly. When the onion begins to soften, add the peas and cook for a further 2 minutes, stirring continuously. Serve.

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