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Peas and Pancetta


I beg you. 

Make this dish as soon as you physically and emotionally can. You will fall in love!

We couldn't believe how incredible this side dish was - it completely stole the show, and we've kind of been talking about it ever since. 

The secret?  

orange zest and orange juice. 

It transcended any way I've ever eaten peas - or pancetta for that matter. We seriously couldn't eat it fast enough, and although the servings suggest this dish at about 6, Ryan and I polished it all off between the two of us. 

Within seconds. 

But really. At your next potluck/family gathering - take this dish. People will probably stalk you, demanding the recipe. 

Peas and Pancetta
makes about 6 servings

1/4 lb pancetta, trimmed and diced
1/4 C red onion, finely chopped
1 t minced garlic
Grated zest and juice of 1 orange
3 C frozen peas
1/4 C fresh parsley
1 T unsalted butter
kosher salt

1. Over medium heat in a large skillet, cook the pancetta until crispy, about 5 minutes. Add onion and garlic, cook for about 1 minute.
2. Add orange juice, increase the heat to medium. Add in peas and cook until tender, about 3 minutes.
3. Remove pan from heat and fold in the orange zest, parsley, and butter. Add seasoning to taste - but careful not to salt as usual (pancetta is naturally very salty).

recipe source: Food Network magazine, April 2013


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