Saturday, 14 July 2012
Peas with Pancetta
500 g peas in their pods (approx. 170 g peas)
50 g pancetta, cut into small strips
freshly ground black pepper
2-3 garlic cloves, very finely chopped
extra virgin olive oil
good glug of white wine
1. Boil some water and cook the peas seasoned with black pepper for 2-3 minutes. Drain and set aside.
2. In a frying pan heat a little oil and cook the pancetta and garlic over a medium heat until the pancetta is crispy.
3. Add the peas and the white wine, season with pepper, heat through for a couple of minutes.