| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces bacon, chopped
- 2 shallots, minced
- One 10.8-ounce bag frozen peas, thawed
- 1/3 cup mint leaves, chopped
- 1/2 cup freshly grated pecorino
- 1/4 teaspoon kosher salt
- 1/4 cup prosecco
Instructions
- Place the bacon in a large skillet over medium heat. Cook, stirring often, until crispy and the fat has rendered, about 5 minutes. Drain off all but 2 tablespoons of the bacon fat. Add the shallots to the pan and cook until soft and fragrant, about 2 minutes. With a wooden spoon, stir in the peas; cook until heated through, 4 minutes. When the peas are hot, raise the heat to medium-high and add the mint, pecorino and salt. Toss gently to combine. Add the Prosecco, remove the pan from the heat, and stir until everything is evenly combined and coated in the sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 278 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 36 mg |
| Sodium | 513 mg |
| Serving Size | 1 of 4 servings |
| Calories | 278 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 36 mg |
| Sodium | 513 mg |
Reviews
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I used parsley instead of mint and turkey bacon instead of regular pork bacon and really liked this. I did not have problems with clumping because I cooked the bacon until crispy and tossed in the cheese at the very end.
I just made this and the cheese all clumped together and took the bacon bits with it. The flavor was good, but it was unsightly to have big clumps of pecorino and bacon floating around in the peas. I won’t make this recipe again.
This is delicious. Full of flavor and the sweet peas with the smokiness, saltiness of the pecorino,and the herbaceous mint is awesome. This would be good tossed with pasta too. I will make this again and again. Great recipe!