There are a few vegetables that I anticipate seasonally like a kid with nose pressed to the glass waiting for Santa. English Peas is one of those. They are a flash-in-the-pan vegetable in our climate and when they become available I buy them like someone on the TV show ‘Hoarders’. One might suggest there is a 12 step program for this affliction to which I’d say once you’ve tasted this Pea and Pancetta Salad you’ll get it.
I discovered this recipe a few years back and have begun to crave it in early June. We usually only can find English Peas fresh here in Colorado for a few weeks of the year which is cause for celebration. English Peas, or green peas, are the shelling peas most people are familiar with (versus snow peas or sugar peas which are eaten in the pod). It is a labor of love to shell them but with great reward to pop their plump, circular perfection out of the pod destined for a sweet, delicious early summer dish.
The original recipe was meatless and certainly still can be made that way. I’ve added some Mangalitsa pancetta boutique-cured for my CSA Farm, Cure Organic Farm though any pancetta will do.
The flavors of this salad are vibrant and layered; culminating in a dish I can’t ever get enough of.
SUMMER PEA AND PANCETTA SALAD
Adapted from Real Simple magazine
Ingredients:
· ½ cup fresh mint leaves, thinly sliced
· 1 tablespoon capers, chopped
· 1 small shallot, thinly sliced
· 1 teaspoon freshly grated lemon zest
· ¼ cup extra virgin olive oil
· 1/8 teaspoon kosher or sea salt
· ¼ teaspoon ground black pepper
· 1 pound fresh English peas *
· 4 ounces goat cheese
· 1 ½ ounces pancetta
*I highly recommend fresh peas for this salad however if they are not available you could substitute frozen, thawed green peas.
1. Shell and blanch the peas. Blanching makes the peas softer to eat without cooking them thoroughly. Blanch the peas by placing them in boiling water for 1 ½ minutes in boiling water, ice water to cool and drain.
2. Slice the pancetta thinly and then mince. In a small, heavy skillet, brown the pancetta until almost crispy. Drain on a paper towel.
3. In a bowl combine the mint, capers, shallot, lemon zest, olive oil, salt and pepper. Add peas and pancetta, fold together. Add goat cheese and fold in. Best flavor at room temperature.
I love fresh peas, alas my wife is not a pea fan….sigh
but I would be all over that delicious salad, pancetta and goat cheese, how could you not love it!
oh this is such a refreshing tasty recipe, love those little cute peas
I LOVE fresh peas! My recipe is similar to yours, minus the capers and goat cheese. Such a simple thing to make, but so delicious.
Fantastic photography – the freshness of this meal just pops off the page. Bravo!
I share the same love affair. With peas. With pancetta. With goat cheese. Perfect Toni.
This looks so delicious! What a great simple summer dinner.
a pea and goat cheese lover here too.
Every time we go to the farmers market I look for fresh peas. although it takes some time to remove the peas from their pod is totally worth it. they taste so much better!
What a great idea to pair with goat cheese,m going to make myself a tiny portion. thanks for the idea
Simple yet delicious! We had two shelling pea plants in our garden this summer but the heat and the caterpillars got the best of them! I was looking forward to those, but what can you do?
Mo peas please! I am definitely making this salad just as soon as I can get my paws on some fresh peas. Summer in a bowl. Great recipe and captivating images as always!
Hi, this is my first time stopping by, but definitely not my last! This pea recipe looks absolutely dee-lish; I'm trying it tonight (but with bacon). Great blog!
Thanks for adding this to #Goaterie…wondering why the heck I didn't say that when I commented last week. Maybe in a bit of a rush to get the heck out of Dodge. Yeah, that's it…that's my excuse.
Oh I adore fresh peas, buy them when I can and freeze them. This recipe sounds great – must try it!