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.

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