PEAS AND PANCETTA
An Italian side dish special. Simple but full of flavor.
Provided by Anonymous
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 17 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 5 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 232.2 mg, Sugar 6.6 g
PASTA, PANCETTA AND PEAS
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
- Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
PEAS & PANCETTA
Steps:
- Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.
PANCETTA AND PEA LINGUINE
A great, quick after work supper for 2.
Provided by chopper74
Time 25m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Bring a pan of lightly salted water to the boil and add in the pasta.
- To a preheated, thick bottomed frying pan add the pancetta. Do not add in oil as the pancetta will release oil as it is cooking. Fry until lightly crispy.
- Once the pancetta has cooked through remove it from the pan with a slotted spoon, and place it to one side. Leaving behind the pancetta oil in the pan.
- Add the finely sliced shallots to the pancetta oil and fry until opaque.
- Add the glass of wine to the shallots. You should hear a satisfying sizzle as the wine hits the pan. Reduce the heat so the wine mixture simmers and leave this until the wine has reduced by 2/3rds its original volume.
- Now add in the pancetta, creme fraiche, peas, parmesan (reserving some for the garnish at the end) and a good few grinds of black pepper and stir thoroughly together. Leave the sauce to simmer and thicken slightly, 3-4 minutes. If the sauce over thickens you can thin it down by adding a small spoonful of pasta water.
- Drain the pasta and spoon into warmed pasta dishes. Pour over the sauce as desired or mix the sauce with the pasta and then serve with a sprinkling of the remaining parmesan. Goes well with a lightly dressed green salad. ENJOY!
CREAMY PEAS AND PANCETTA
This is a very quick and tasty side dish to make that will go down well with the whole family. I love fresh peas just boiled in some water and served with a little butter and mint, but my son is not as keen, so I came up with this so he would eat them and enjoy them. You can make this with frozen or fresh peas just make sure you cook the peas first if fresh.
Provided by The Flying Chef
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.
- In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min's.
- Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min's. If using frozen peas cook a little longer.
- Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.
- Serve sprinkled with fresh mint.
FARFALLE WITH PEAS AND PANCETTA
Categories Pasta Pork High Fiber Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a main course
Number Of Ingredients 7
Steps:
- Shell fresh peas if using. Diagonally cut sugar snaps and/or snow peas into thirds. Finely chop pancetta and shallots separately.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta. Have ready a bowl of ice and cold water.
- Cook fresh or frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to ice water to stop cooking. Cook sugar snaps and/ or snow peas in boiling water until crisp-tender, about 2 minutes, and with slotted spoon transfer to ice water. Reserve water in pot over low heat, covered. Drain peas in a colander and transfer to a bowl.
- In a deep 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook pancetta in oil, stirring, until golden brown and edges are crisp, about 10 minutes. Stir in shallots and cook, stirring, until just tender, about 2 minutes.
- Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in colander and add to pancetta mixture with peas, 1/4 cup reserved pasta water, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
- Serve pasta with Parmigiano-Reggiano.
PAPPARDELLE WITH PANCETTA AND PEAS
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
- Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
- Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
- Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams
PEAS WITH PANCETTA
Categories Onion Side Sauté Bacon Pea Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 6
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium-low heat. Add onion and pancetta and sauté until onion is tender, about 5 minutes. Add peas, parsley and beef broth; stir until peas are heated through, about 3 minutes. Season with salt and pepper.
PEAS WITH SHALLOTS AND PANCETTA
My family really liked this recipe. When I made this recipe I cut the recipe in half. I also used onions and garlic as shallots are very pricey. I got this recipe from Food Network it's a Bobby Flay recipe from Throwdown with Bobby Flay.
Provided by internetnut
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
- Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
Nutrition Facts : Calories 158.1, Fat 7.2, SaturatedFat 1, Sodium 129, Carbohydrate 18.1, Fiber 4.8, Sugar 6.1, Protein 6.3
PEAS WITH PANCETTA
BBC Good food Oct 2001
Provided by helenseamer
Time 35m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Melt the butter in a medium-sized saucepan and fry the chopped onion and pancetta for 8 - 10 minutes until the onion turns golden and the pancetta is brown but not crisp.
- Stir in the peas, still frozen, and 150ml of water. Add the thyme and gently warm through. Cover, then gently simmer for about 15 minutes until the peas are tender and the water has almost evaporated.
- Season with freshly ground black pepper to taste and serve
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