I found versions of this dish on menus across America, Italian and non-Italian. I guess everybody loves its appealing flavors. It is delicious made with frozen peas, but when I was a child, my grandma made it only with the sweetest first pods of peas. I also remember that it was my job to shell them, and I ate quite a few of those raw peas. Pancetta is pork belly cured with salt, pepper, and other seasonings, then made into a roll, but not smoked like bacon. You can substitute bacon or Canadian bacon for the pancetta, and substitute fresh peas for frozen.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the olive oil, pancetta, and onion in a large skillet over medium heat. Cook until the pancetta fat is rendered, about 5 to 7 minutes.
Step 2
Pour in the peas. Cook, stirring occasionally, until the onion and peas are tender and flavored with the pancetta. Stir in the pine nuts. Cook and toss for a minute, then serve.
