If you're a fan of peas, this is your go-to side dish.
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Heat a large sauté pan to high and add ½ teaspoon of coconut or olive oil. Cut your pancetta into small cubes. Cook until crispy. Put in a bowl to the side.
In the same sauté pan, add the butter and the remainder of oil. Add the coconut flour and stir, and then slowly add the stock.
Add the spring onions and peas and season with red pepper flakes, salt, and pepper. Cover the pan and simmer until the peas are tender, about 5 minutes. Check seasonings, and then add the lemon juice. Finish with olive oil before serving.