Sautéed Peas with Pancetta
A classic side from Marcella Hazan featuring sweet peas sautéed with pancetta for a savory, balanced finish.
Ingredients
- 2 cloves garlic, peeled
- 3 tbsp olive oil
- 2 tbsp pancetta, or prosciutto, diced into ¼" cubes
- 10 oz frozen baby peas
- 2 tbsp Italian parsley, finely chopped
- freshly ground pepper
Instructions
- Rinse the frozen peas in cool water to defrost and lay them on paper towels to remove the excess moisture.
- Sauté the garlic cloves in the olive oil over medium-high heat until they are a light gold color.
- Remove the garlic and add the pancetta or prosciutto. Sauté until lightly cooked and the fat has rendered in the pan.
- Add the peas and pepper and turn the heat to low. Stir for about 2-3 minutes, until the peas are heated through.
- Remove from the heat and add the parsley. Stir to combine and serve immediately.