Peas with Bacon and Mint
Ingredients
3 thick bacon strips, cut crosswise into 1/4-inch wide strips
1/2 cup coarsely chopped shallots
2 1/2 cups shelled fresh English peas (from 2 pounds unshelled English pea pods)
Salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh mint leaves
3 thick slices streaky bacon, cut crosswise into 5mm wide strips
1/2 cup coarsely chopped eschalots
2 1/2 cups shelled fresh peas (from 1kg unshelled pea pods)
Salt and freshly ground black pepper
1 1/2 tablespoons coarsely chopped fresh mint leaves
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The peas can be shelled 1 day ahead, covered and refrigerated.
Make-Ahead:
The peas can be shelled 1 day ahead, covered and refrigerated.
In a large sauté pan, sauté the bacon strips over medium-high heat until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon strips to a plate lined with paper towels.
Pour off all but 2 tablespoons of the pan drippings (there should be just enough to coat the bottom of the pan). Add the shallots to the pan drippings in the pan and sauté over medium heat until they soften, about 2 minutes. Add the peas and sauté until they are tender and bright green, about 7 minutes. Add the bacon and toss to coat. Season the peas to taste with salt and pepper.
Toss the peas with the mint and serve.
In a large sauté pan, sauté the bacon strips over medium-high heat until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon strips to a plate lined with paper towels.
Pour off all but 1 1/2 tablespoons of the pan drippings (there should be just enough to coat the bottom of the pan). Add the eschalots to the pan drippings in the pan and sauté over medium heat until they soften, about 2 minutes. Add the peas and sauté until they are tender and bright green, about 7 minutes. Add the bacon and toss to coat. Season the peas to taste with salt and pepper.
Toss the peas with the mint and serve.
