Peas and spring go together for me. I like to use frozen baby peas for this recipe as the colors remain brilliant green and it takes no time at all to prepare. I recently served it with Pan Seared Rack of Lamb.
Ingredients
- 1/3 lb smoked side bacon
- 1 medium shallot peeled and sliced
- 1/2 tbsp olive oil
- 4-5 sprigs fresh tarragon or 1 tablespoon dried
- 8 oz frozen baby peas
Instructions
- Gather all ingredients before starting the recipe.
- Peel and slice 1 medium shallot and remove leaves from 4-5 sprigs fresh tarragon or 1 tablespoon dried and rough chop if using fresh.
- Heat 1/2 tbsp olive oil in a medium frying pan over medium heat. Cut 1/3 lb smoked side bacon into lardons and add to frying pan and cook for 4-5 minutes, or until the bacon starts to color
- Add sliced shallots and cook for another 3-4 minutes, or until the shallots have become translucent
- Add tarragon and 8 oz frozen baby peas, toss to combine and cook for a further 3-4 minutes
