Spring Peas With Onions And Pancetta Recipe

I absolutely love this recipe because it’s a fantastic combination of fresh, vibrant ingredients that highlight the natural sweetness of peas, while the crispy pancetta adds a savory twist. Plus, the whole dish comes together in under 30 minutes, making it a quick and delicious choice for weeknight dinners or casual get-togethers.

I am very fond of the sweetness of fresh green peas which goes so well with the smokiness of pancetta in this delightful dish. Finely chopped yellow onion adds depth, while a touch of olive oil makes everything taste even better.

Because this dish is mostly peas, and mostly their delightful sweetness, it is deliciously good for you.

Ingredients

Green Peas:
Full of fiber and protein, nut butter is a much less sugary spread for kids.

Compared to the spread that it once mimicked, PB&J now looks and tastes like hazelnut butter and jelly.

One way to look at this is that culinary history has also given us some nice nut butter for our PB&J.

Pancetta:
Umami, umami-rich salt, and a few drops of hot sauce or vinegar.

Ahh, that hits the pleasure button.

Savory, rich; adds flavor depth; delivers protein and healthy fats.

Yellow Onion:
Mellow and gentle; augments taste; has antioxidants and vitamins.

Olive Oil:
Fat that is good for the heart; is slightly fruity; is rich with antioxidants.

Fresh Mint:
Fragrant and delightful; imbues food with a lively, fresh taste; and is a delectable source of essential vitamins and minerals.

Ingredient Quantities

• 1 pound fresh or frozen green peas
• 4 ounces pancetta, diced
• 1 medium yellow onion, finely chopped
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 1 tablespoon fresh mint, chopped (optional)

Instructions

1. In a large skillet, heat the olive oil over a medium flame.

2. Insert the diced pancetta into the skillet and sauté it until it turns crisp, which takes around 4-5 minutes.

3. Add the onions, finely chopped, to the skillet in which the pancetta is cooking and sauté until the onions are soft and translucent, about 3-4 minutes.

4. Shell the peas if they are fresh. Thaw the peas if they are frozen.

5. Incorporate the peas along with the pancetta and onion mixture.

6. Simmer for 5-7 minutes, stirring occasionally, and you should have a tender pea. If you’ve got fresh peas, they’ll take much less time.

7. Add salt and black pepper to taste.

8. Take the skillet off the heat.

9. If you want, add the fresh mint that has been chopped and stir gently to combine.

10. Present without delay, either accompanying another plate or laid over noodles for an uncomplicated repast.

Equipment Needed

1. Large skillet
2. Stove
3. Measuring spoons
4. Cutting board
5. Knife
6. Mixing spoon or spatula
7. Peeler (if needed for peeling onions)
8. Bowl (for shelling peas if fresh)
9. Colander or strainer (for thawing and draining peas)
10. Serving dish

FAQ

• Can I use frozen peas instead of fresh peas?Absolutely, this recipe can utilize frozen peas instead of fresh ones. In fact, frozen peas can be a time-saving alternative to fresh peas. You still have to spend a few minutes peeling and chopping the ingredients for the soup base, but at least you don’t have to shell fresh peas.
• What can I substitute for pancetta?Pancetta can be replaced by prosciutto, bacon, or even smoked turkey.
• Is there a vegetarian version of this dish?Pancetta is not necessary; smoked paprika or sautéed mushrooms can take its place in adding flavor to the dish.
• How do I ensure the peas stay vibrant green?Brief cooking and avoiding overcooking are essential. You can also use blanching in boiling water followed by quick transfer to an ice bath.
• Can I prepare this dish ahead of time?You can prepare the dish in advance and reheat it gently. If you are using fresh mint, add it just before serving.
• What other herbs can I use instead of mint?Fresh herbs such as basil or parsley can be used as an alternative to the main complementary herb in each of these dishes.
• Is it necessary to use olive oil?Great flavor comes from olive oil, but if you prefer, you can use another cooking oil like canola or vegetable oil.

Substitutions and Variations

Green peas, fresh or frozen: You can use sugar snap peas or shelled edamame for a different texture and flavor. They still retain the sweetness we associate with green peas.
Pancetta: Use bacon or prosciutto as a substitute. Both are similar in taste and texture.
Shallots or red onion can be used in place of yellow onion for a slightly sweeter or milder flavor.
Olive oil: Use vegetable oil or avocado oil for a neutral flavor.

Pro Tips

1. Optimize the Pancetta For maximum flavor, ensure the pancetta is diced evenly. Sauté it until it’s just crisp to render out the fat, which will provide a flavorful base for the onions and peas.

2. Onion Technique When cooking the onions, keep them moving in the skillet to prevent burning. Cooking them until translucent ensures they will be sweet and complement the other flavors well.

3. Peas Perfection If using fresh peas, taste them frequently while simmering, as they can overcook quickly. For frozen peas, there’s no need to thaw completely before adding them to the skillet; they can be added directly, just adjust the cooking time slightly.

4. Mint Infusion If you choose to use fresh mint, add it just before serving for the brightest flavor. The heat from the dish will be enough to release its aroma without cooking it down.

5. Serving Suggestion For added texture and richness, consider sprinkling a bit of freshly grated Parmesan cheese over the dish just before serving. This enhances the flavors and complements the saltiness of the pancetta.