Peas, Peas, and Pancetta

Serves: 4



1-2 tsp Flying Olive Gremolata, Smoked, a Single Varietal of Extra Virgin Olive Oil, or a Combination

3 thin slices of pancetta (Italian bacon) or pre-cut diced pancetta, about 3 ozs., optional, or bacon, about 3-4 thinly sliced pieces

1 bag (8 oz) fresh snap peas, ends trimmed

1 (10 oz) bag or box frozen peas, defrosted

½ ounce Pecorino Romano cheese, grated

6 fresh mint leaves, thinly sliced

Fresh ground black pepper


Bring 4 quarts of water to boil in a large pot. Add 1 Tbsp of salt.

Coat a large sauté pan with the Flying Olive EVOO of Choice. Place the pan over medium-high heat, add the pancetta, and cook until the pancetta is crisp, about 2-5 minutes (the cubes take longer),

Drop the snap peas in the boiling water and cook until just tender but still crisp, about 1 minute. Add the defrosted frozen peas and boil for 10 seconds longer.

Once the pancetta is done cooking, drain the peas and add them to the pan. Season with salt and pepper.

Inspired by a recipe from the beautiful cookbook by Rocco Dispirito, Now Eat This! Italian. Favorite Dishes from the Real Mamas of Italy, All under 350 Calories. Grand Central Life and Style, NY, 2012.

Add the grated Pecorino Romano and mint. Serve.

Submitted by Barb L.