Peas & Pancetta is a classic combination. The flavours pair really well together and the pink & green is a beautiful colour combination on a plate of food or in a casserole dish on a family style table. I’ve experimented a lot over the years and this is my favourite way to make Peas & Pancetta, adding a little bit of sharpness with lemon, the pungent flavour of garlic oil, the heat of chilli and the contrasting chill of mint. Delicious!
When I want something really indulgent or a side dish that will impress, this is one I go back to time and time again. It’s easy enough to make and never fails to disappoint. If you have leftovers, definitely don’t throw them out. These flavourful peas are absolutely wonderful reheated the following day. Alternatively, stir this mixture into hot double cream, warming it all through followed by a bit of pasta cooking water, cooked pasta & Parmesan cheese to create whole new delicious dish.
If you’re cooking this for small children, you might want to leave out the chilli flakes. It will still be tasty, but they might be too much heat for younger tastebuds. You can of course substitute regular olive oil for garlic oil if you don’t have it on hand. You could mince two cloves into the dish instead. Another flavoured oil can also work like chilli oil or lemon oil, so feel free to experiment. Finally, the fresh mint for serving is optional, but it really does make a difference, so I suggest using it if at all possible. You can use any leftovers from your packet of mint to make fresh mint tea.
Ingredients
- 2 tablespoons garlic oil
- Knob of butter
- 150g diced pancetta
- 1 tablespoon dried mint
- 1 teaspoon dried chilli flakes
- 300g frozen petit pois
- Zest & Juice of 1 lemon
- Boiling water from a kettle
- Sea salt flakes & freshly ground black pepper
- Fresh mint, chopped to serve (optional)
Method
- Warm the garlic oil and butter in a casserole or heavy-based pan with a lid over medium high heat. Add the pancetta and fry it until it begins to look crisp & golden, but take care not to burn it. You’re looking to cook this until the bottom of the pan is getting that bacony colouring on the bottom which is super flavourful and will scrape up when we deglaze the pan later.
- When the pancetta is nice and golden, add the dried mint, chilli flakes and lemon zest. Stir and cook for about a minute. (If you’re using fresh garlic instead of garlic oil, this is when you’d add it.)
- Add the petit pois and lemon juice and using a wooden spoon, scrape up all that flavourful colouring on the bottom of the pan. This is called deglazing. Keep stirring and cooking until the peas stop looking frosty.
- Pour boiling water from your kettle over the peas until they are just covered. Bring it to the boil and then turn down the heat to low and cover it with the lid. Simmer like this for about 15 minutes.
- Remove the lid, turn up the heat to high or medium-high and give it a stir, then leave this to boil for another 5 to 10 minutes to reduce a bit.
- Just before serving sprinkle in your chopped mint and give it a quick stir.
