|100 g||pancetta — diced|
|50 g||pine nuts — (or slivered almonds)|
|10||courgettes — spiralised|
|100 g||peas — fresh, blanched|
|1||garlic — large cloves, crushed|
|fresh thyme — sprig|
|15 ml||fresh chillies — 573|
|lemon — zest and juice|
|100 g||chevin — pieces|
|salt and freshly ground black pepper|
In a large heavy based frying pan, fry the pancetta over moderate heat until crispy. Remove from the pan with a slotted spoon.
Add the pine nuts to the same pan and toast in the pancetta oil until golden brown then remove from the pan.
Heat the oil and butter in the same pan. Add the garlic, thyme, courgettes and blanched peas and saute over high heat for no more than a minute. Remove from the heat and add the lemon juice and zest.
Place the courgetti mixture into a large shallow bowl. Add the crispy pancetta and toasted pine nuts. Lightly toss together with half of the chevin. Season with salt and pepper to taste.
Serve immediately with extra bits of chevin and a drizzle of olive oil.
Reprinted with permission of Bits of Carey. To see more recipes, click here.
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