Peas with Prosecco and Pancetta
Any suggestion that the recipe for this peas with Prosecco and pancetta dish was created just because I like alliteration is wholly true! In truth, it would work just as well with white wine and bacon, but that doesn’t sound anywhere near as exciting!
I was looking for a good side dish for a very simple and unadulterated pork recipe and had some prosecco left over from Christmas (from my Marcus Wareing mulled wine Bellini recipe if truth be told) and thought I’d try and create something a little special. These peas with Prosecco and pancetta are a really easy accompaniment to knock together and while the amounts here were for a family of four (two adults, two children) if you had more adults and more hungry mouths, you could easily double the amounts.
- ½ tablespoon of olive oil
- 2¾ ounces / 75g diced pancetta
- 14 ounces / 400g frozen peas
- ½ teaspoon of smoked onion powder
- ½ teaspoon of garlic granules
- 1 fluid ounce / 30ml Prosecco
- 6 large mint leaves, finely chopped
- 8¾ fluid ounces / 250ml boiling water
Heat the oil in a non-stick sauté pan (the non-stick capabilities of my pan are such that I can make this without the oil, but I suggest it here just to ensure the meat doesn’t catch). Add the pancetta and fry until starting to crisp.
While you’re doing this, put your peas in a colander in the sink and pour boiling water over them to help them defrost.
Once your pancetta is ready, add the peas to the pan with your onion powder and garlic granules and give everything a stir for a minute before adding the Prosecco.
Add 8¾ fluid ounces / 250ml boiling water to the pan and keep stirring until everything comes to the boil.
Reduce to a simmer and leave to blip away for 20 minutes, stirring regularly.
Serve using a slotted spoon and with the chopped mint leaves sprinkled on top.