Spring Peas With Pancetta Recipes

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PEAS AND PANCETTA



Peas and Pancetta image

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

2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped
3 tablespoons chopped onion
1 pound frozen peas, thawed
¼ cup dry white wine
1 ½ tablespoons chopped fresh thyme leaves
salt and ground black pepper to taste

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

PEAS & PANCETTA



Peas & Pancetta image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 6

1 tablespoon good olive oil
2 1/2 ounces pancetta, 1/4-inch-diced
1 large shallot, halved and sliced
1 (10-ounce) box frozen peas, such as Birds Eye Garden Peas
Kosher salt and freshly ground black pepper
1 tablespoon julienned fresh mint leaves

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.

PAPPARDELLE WITH PANCETTA AND PEAS



Pappardelle With Pancetta and Peas image

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

4 thick slices pancetta or bacon, cut crosswise into 1/4-inch lardons (about 2 ounces)
About 2 tablespoons roughly chopped fresh basil leaves
About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
About 2 tablespoons roughly chopped fresh mint leaves
Extra-virgin olive oil
2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped
4 cups fresh sweet peas, from about 3 pounds in the pod
Salt and pepper
2 cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves
1 cup fresh ricotta cheese
Zest of 1 small lemon
1 pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons
Grated Parmesan cheese, for serving

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

SPRING PEAS WITH PANCETTA



Spring Peas With Pancetta image

This comes from the April 2005 issue of Cooking Light. They recommend that you do not substitute bacon for the pancetta as the smoky flavor would overwhelm the peas. The unsmoked pancetta really balances the sweetness of the new peas. You can substitute frozen petite green peas for the fresh.

Provided by Kim127

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3 slices pancetta (about 1 ounce)
3/4 cup white onion, finely chopped
1 garlic clove, minced
3 cups shelled green peas
1 cup reduced-sodium fat-free chicken broth
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh parsley, chopped

Steps:

  • Heat a non-stick skillet over medium-high heat. Add the pancetta and saute for about 5 minutes or until the pancetta is crispy. Remove pancetta. Chop pancetta into pieces.
  • Add onion and garlic to the drippings in the skillet. Saute for 2-5 minutes until tender.
  • Add peas, broth, sugar, salt and pepper. Simmer, stirring occasionally, for about 5 minutes or until the peas are at the desired tenderness.
  • Stir in chopped parsley and pancetta. Stir and heat through.
  • Serve.

CREAMY SPRING PEAS WITH PANCETTA



Creamy Spring Peas With Pancetta image

Number Of Ingredients 0

Steps:

  • Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 159

SPRING ONION, PEA & PANCETTA TART



Spring onion, pea & pancetta tart image

Try our savoury take on a puff pastry tart, made with peas, eggs, herbs and pancetta. Quick and easy, it's sure to become a favourite with the whole family

Provided by Cassie Best

Categories     Dinner

Time 35m

Yield Serves 4-6

Number Of Ingredients 10

320g sheet all-butter ready-rolled puff pastry
8 spring onions
1 tsp olive oil
100g smoked pancetta, cut into cubes
200g soft cheese
handful of mint, basil, parsley or chives (or use a mixture), chopped, plus extra whole leaves to serve
1 egg yolk
25g parmesan, finely grated
1 heaped tsp Dijon mustard
100g frozen peas, defrosted

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unravel the sheet of puff pastry on its baking parchment and slide onto a large baking tray. Score a border about 1cm from the edge all the way around the pastry, being careful not to cut all the way through. Prick the middle all over with a fork, then bake for 15 mins until puffed up and golden. Tip the spring onions onto a small baking tray, drizzle with the oil and season. Roast these alongside the pastry for the final 5 mins of cooking time.
  • Meanwhile, cook the pancetta in a small frying pan set over a medium heat until golden. Remove from the heat and set aside to cool.
  • Mix the soft cheese, chopped herbs, egg yolk, half the parmesan and the mustard together and season well. Gently squash the middle of the tart base down using the back of a spoon, then spread over the soft cheese mixture. Scatter the defrosted peas and pancetta over the soft cheese mixture, then arrange the roasted spring onions on top. Sprinkle over the remaining parmesan and return to the oven for 10 mins. Scatter with the remaining whole-leaf herbs, then slice and serve.

Nutrition Facts : Calories 394 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

FRESH PEAS WITH PANCETTA AND MINT



Fresh Peas With Pancetta and Mint image

Make and share this Fresh Peas With Pancetta and Mint recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 ounce pancetta, finely diced
1 teaspoon olive oil
1 tablespoon minced shallot
2 lbs peas, in pod, shelled (2 c. shelled peas)
3/4 cup canned low sodium chicken broth
1 tablespoon chopped of fresh mint
salt
fresh ground black pepper

Steps:

  • Cook the pancetta and oil in a medium skillet over medium heat, stirring often, until the pancetta is browned.
  • Using a slotted spoon, transfer the pancetta to paper towels to drain.
  • Add the shallots to the skillet and cook, stirring often, until softened, about 1 minute.
  • Add the peas and stir well.
  • Stir in the broth and bring to a simmer.
  • Cover and cook until the peas are almost tender, about 5 minutes.
  • Uncover and increase the heat to high.
  • Cook until the broth is evaporated and the peas are tender, about 5 minutes.
  • Remove from the heat; stir in the mint.
  • Season with salt and pepper to taste.
  • Transfer to a serving bowl and serve immediately.

Nutrition Facts : Calories 207.7, Fat 1.9, SaturatedFat 0.3, Sodium 21, Carbohydrate 36.1, Fiber 12.4, Sugar 13.3, Protein 13

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