English Peas with Pancetta and Pecorino

English Peas with Pancetta and Pecorino

English Peas with Pancetta and Pecorino

This English pea salad with pancetta and pecorino has a wonderful balance of flavors. The sweet and tender English peas add a fresh and bright flavor, while the salty and smoky pancetta brings depth and richness to the dish.

Serves

2 PEOPLE

Ingredients

  • 2 cups shelled English peas
  • 4 ounces pancetta, small diced
  • 1 ounce pecorino romano
  • 2 garlic cloves, minced
  • 3 tablespoons Italian parsley, chopped
  • ½ lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper

Instructions

  1. Bring 1 quart of water to a boil. Add shelled peas and allow to cook for 1 minute. Strain peas and cool in cold water. Set aside.
  2. In a small saute pan, cook pancetta until crispy. Remove from pan and set aside.
  3. To a medium mixing bowl, add peas, pancetta, garlic, parsley, virgin olive oil, salt, and pepper.
  4. Place salad onto a serving platter. Top with 1 ounce grated pecorino romano. Serve immediately.