I Like My Peas with Pancetta

Ingredients

• 12 oz peas fresh sweet shelled rinsed
• 4 oz guanciale (omit if vegetarian)
• 1 small onion sliced
• 1 cloves garlic 
• 2  cherry tomatoes halved
• 4 servings red wine vinegar 
• 1 small handful parsley chopped
• 4 servings salt and pepper 
• 4 servings olive oil extra virgin 

Equipment

• frying pan
• pot

Directions

1. Bring a medium pot up to boil. In the meantime, in a medium skillet on medium-low heat, slowly render down the pancetta for 4-5 minutes, trying not to brown it and not crispy. If it starts to brown remove the pan from the heat or lower the flame.
2. Next add garlic & onion, saut for 5-6 minutes.
3. (Vegetarian Note: Just omit the the pancetta & saut the onions & garlic in olive oil.)
4. When the onions & garlic are about 2 minutes from being ready, add the tomatoes.
5. At the same time toss the peas in the water and blanch for 2-3 minutes. You want them approximately half-cooked. Strain the peas and throw them directly into the pan with the pancetta adding a spoonful of the pea-water. Allow to cook until peas are cooked but still have a bite.
6. Taste and adjust the seasoning with salt & pepper.
7. Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.