With Spring just around the corner, my mind is starting to ease into the ingredients that we all associate with this lovely time of year. Two of those springtime ingredients are that of sweet green peas and pearl onions. For this delightful side dish I first sauteed some sliced garlic, peeled pearl onions (red or white are find), and sliced mushrooms in a touch of oil. Next, I deglazed the pan with some white wine and add in defrosted green peas. To serve, I like to cook some cubed pancetta separately and then add into the cooked veggies, along with a squeeze of fresh lemon juice.
(To view this recipe, click on the blue title of the blog post above*)
Green Peas with Pearl Onions, Mushrooms & Crispy Pancetta
Ingredients:
- 2 oz. cubed pancetta, cooked and drained on paper towels
- 1 Tablespoons olive oil or coconut oil
- 4 oz. sliced mushrooms
- 1 cup peeled pearl onions
- 2 garlic cloves, thinly sliced
- Salt and pepper
- ¼ cup dry white wine
- 2 cups defrosted green peas
- Juice of ½ a lemon
Directions:
- In a large straight-sided saute pan, heat the oil over medium heat. Add in the mushrooms, peeled pearl onions and garlic. Season with 1/4 teaspoon of salt and a grinding of black pepper. Saute for 3-4 minutes, or until the mushrooms begin to get tender. Add in the white wine and scrape up any brown bits (with a wooden spoon) from the bottom of the pan.
- Add in the green peas and the lemon juice; cook for an additional 5 minutes, stirring often, until everything is warmed through. Add in the juice of 1/2 a lemon. Serve warm.
Tagged: coconut oil, cubed pancetta, green peas, lemon juice, pancetta, pearl onions, peas, petits pois, red pearl onions, side dish, sliced garlic, sliced mushrooms, spring, white wine
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