We had Thanksgiving dinner over my daughter's new home and I cooked up a couple of sides. One of which was this dish which was fast and delicious - a big hit with the fam! The recipe is from Bobby Flay and the Food Network. Since Thanksgiving, we've added the leftovers to pasta, which has been outstanding. ENJOY!
Serves 4
INGREDIENTS:
2 tablespoons olive oil ( I used organic garlic-flavored evoo)
1/2 pound pancetta, diced. (I purchased pre-diced pancetta from Trader Joe's. Saved some time.)
3 shallots, halved and thinly sliced
Pinch of red pepper flakes
1 pound frozen peas, thawed
DIRECTIONS:Heat the oil in a large high-sided sauté pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
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