Field Pea And Purple Basil Succotash
- 1 1/2 ounces sliced pancetta, finely chopped
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 1/2 cups shelled fresh purple-hull peas
- 1/4 teaspoon freshly ground black pepper
- Dash of kosher salt
- 1/2 cup water
- 1 cup fresh corn kernels
- 1/3 cup Castelvetrano olives, pitted and quartered
- 1/4 cup torn Round Midnight basil leaves
- Heat a medium saucepan over medium-high heat. Add pancetta; cook 3 minutes or until crisp, stirring frequently. Remove pancetta from pan with a slotted spoon; set aside. Add onion to drippings in pan; cook 5 minutes or until tender. Stir in garlic; cook 1 minute. Add peas, pepper, and salt; cook 30 seconds. Add 1/2 cup water to pan; bring to a simmer. Cover and simmer 25 minutes or until peas are tender. Add corn and olives; simmer, covered, 2 minutes. Sprinkle evenly with reserved pancetta and basil.
pancetta, onion, garlic, purplehull peas, freshly ground black pepper, kosher salt, water, fresh corn kernels, castelvetrano olives, torn round midnight basil
Taken from www.myrecipes.com/recipe/field-pea-purple-basil-succotash (may not work)