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Peas with Pancetta

Peas with pancetta is a quick Italian side where frozen sweet peas turn bright green and hot, then get tossed with crispy pancetta, shallots, garlic, mint, and a buttery lemon finish. The reserved pancetta topping adds crunch and a golden look for an easy skillet-style result.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Peas with Pancetta
  • 4 oz pancetta dice for crisp cubes
  • 1 tbsp olive oil
  • 1 shallot large, minced
  • 2 garlic cloves, minced
  • 1 lb frozen sweet peas
  • 1 cup chicken broth chicken broth
  • 1 tbsp butter
  • 1 tsp lemon zest
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Cook the pancetta
  1. Heat a cast iron skillet with olive oil over medium heat and cook the pancetta for 6-8 minutes, stirring occasionally, until crisp and golden. Remove half of the pancetta to a small plate for topping.
Sauté aromatics
  1. Add the minced shallot to the skillet and cook for 2 minutes, stirring, until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Warm and brighten the peas
  1. Add the frozen sweet peas and chicken broth to the skillet and cook for 4-5 minutes, stirring once or twice, until the peas are bright green and hot.
Finish and season
  1. Stir in the butter and lemon zest until the butter melts and coats the peas. Season with salt and pepper to taste.
Serve
  1. Top the peas with the reserved pancetta and chopped fresh mint or parsley, then serve immediately.

Notes

Pro tip: Keep the peas moving while they heat so they stay bright green. Store leftovers in the fridge up to 3 days in a sealed container; rewarm gently in a skillet with a splash of broth to avoid overcooking. Freezing isn’t recommended because the peas can turn softer after thawing. For a lighter option, use turkey bacon instead of pancetta and swap butter for a small amount of olive oil.