These vegetables from Nigella Lawson’s ” Nigellissima” could also be used as a sauce for pasta or in a pasta and vegetable soup if you have leftovers. You could leave out the bacon but if you do use a couple more tablespoons of garlic oil, and extra chopped shallot and some veg bouillon powder for more flavouring.
Ingredients
- 1 tbsp garlic oil
- 225 g pancetta cubes
- 1 banana shallot peeled and finely chopped
- 1 tsp crushed dried mint
- 750 g frozen peas
- 75 ml dry white vermouth or white wine
- about 500 ml baby spinach, watercress or lambs lettuce just enough to cover the peas
- 2 tbsps chopped fresh mint
- 2 tbsps chopped fresh parsley
Servings:
Instructions
- Heat the garlic oil over a medium heat in a smallish heavy based pan that comes with a lid. Fry the pancetta, stirring occasionally, for about 5 minutes until nearly but not quite crisp.
- Add the shallot and cook for another 2 minutes or so, stirring, until the pancetta cubes are crisp and the shallot soft. Stir in the dried mint.
- Add the frozen peas and stir a little. When the peas have started to thaw turn up the head, add the vermouth or wine and when it starts to bubble add the water to just cover the peas.
- Bring to the boil, reduce heat to low then cover and simmer for 15 minutes. Then remove the lid, increase the heat and let it bubble for 5 minutes so the juices reduce and thicken a little.
- Remove from the heat and stand for 15 minutes, then stir in most of the chopped fresh mint and parsley. Sprinkle the rest over the top and serve.
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