Peas with pancetta
Gluten free
Dairy free
Paleolithic
Primal

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

peas

340.19 g

guanciale

guanciale

113.4 g

onion

onion

1 small

garlic

garlic

1 cloves

cherry tomatoes

cherry tomatoes

2

red wine vinegar

red wine vinegar

4 servings

fresh parsley

fresh parsley

1 small handful

salt and pepper

salt and pepper

4 servings

extra virgin olive oil

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:

543 kcal

Carbs

39 g

Fat

36 g

Protein

17 g

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