Peas & Pancetta

• 12 ounces fresh shelled sweet peas, rinsed
• 4 ounces pancetta, bacon or guanciale, cured pig's cheek (omit if vegetarian)
• 1 small onion, sliced
• 2-3 cherry tomatoes, halved
• small handfuls small parsley, chopped
• tiny bit of mint, chopped (optional)
• salt & pepper
• extra virgin olive oil

1. Bring a medium pot up to boil. In the meantime, in a medium skillet on medium-low heat, slowly render down the pancetta for 4-5 minutes, trying not to brown it and not crispy. If it starts to brown remove the pan from the heat or lower the flame.
2. Next add garlic & onion, saute for 5-6 minutes.rn(Vegetarian Note: Just omit the the pancetta & saute the onions & garlic in olive oil.)rnWhen the onions & garlic are about 2 minutes from being ready, add the tomatoes.
3. At the same time toss the peas in the water and blanch for 2-3 minutes. You want them approximately half-cooked. Strain the peas and throw them directly into the pan with the pancetta adding a spoonful of the pea-water. Allow to cook until peas are cooked but still have a bite.
4. Taste and adjust the seasoning with salt & pepper.rnJust before you serve, toss in the herbs and drizzle with good extra virgin olive oil.

sweet peas, pancetta, onion, tomatoes, parsley, mint, salt, extra virgin olive oil

Taken from food52.com/recipes/17526-peas-pancetta (may not work)