Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
12 ounces fresh shelled peas or frozen peas thawed
Salt and pepper to taste
½ cup chicken or vegetable broth
Zest ½ lemon
2 sprigs fresh Italian parsley, roughly chopped
1.In a sauté pan with 1 tablespoon of olive oil, cook the pancetta on medium heat until crisp.When ready remove from the pan and set aside.
2.In the same pan with the oil from pancetta, sauté the garlic briefly for a minute to barely golden. Add the peas, remaining olive oil, and salt and pepper. If using frozen peas, simply submerge then in warm water for 1-2 minutes, strain well before adding to pan.Sauté the peas for a minute.
3.Next, add ½ cup of broth to the pan and simmer over low heat about 5 minutes or until the peas are just tender. Taste for doneness.
4.When the peas are cooked, return the pancetta to the pan and add the zest and fresh chopped parsley. Serve warm.
Even picky kids will love this flavorful vegetable dish.