Peas with pancetta
A gluten-free, dairy-free, paleolithic, and primal side dish featuring peas with pancetta. This recipe covers 12% of your daily requirements of vitamins and minerals. It is best made as a side dish for a holiday meal.
Ingredients
peas
12 oz
guanciale
4 oz
onion
1 small
garlic
1 cloves
cherry tomatoes
2
red wine vinegar
4 servings
fresh parsley
1 small handful
salt and pepper
4 servings
extra virgin olive oil
4 servings
Method
- Bring a medium pot up to boil. In the meantime, in a medium skillet on medium-low heat, slowly render down the pancetta for 4-5 minutes, trying not to brown it and not crispy. If it starts to brown remove the pan from the heat or lower the flame.
- Next add garlic & onion, saut for 5-6 minutes.
- (Vegetarian Note: Just omit the the pancetta & saut the onions & garlic in olive oil.)
- When the onions & garlic are about 2 minutes from being ready, add the tomatoes.
- At the same time toss the peas in the water and blanch for 2-3 minutes. You want them approximately half-cooked. Strain the peas and throw them directly into the pan with the pancetta adding a spoonful of the pea-water. Allow to cook until peas are cooked but still have a bite.
- Taste and adjust the seasoning with salt & pepper.
- Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.
Nutrition:
Carbs
39 g
Fat
36 g
Protein
17 g
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