This recipe is a great way to change up a pea dish, that can often be so boring to cook and eat. The salty pancetta and the shallots add a great flavor to the peas and make this side dish look like it came from a restaurant.
TIPS: You do not have to add any oil when cooking this dish as it cooks in the fat from the pancetta. You could substitute fresh shelled peas when they are in season, you just have to either par-boil them first and/or increase the cooking time in the skillet to be sure they are tender before serving.
Peas with Pancetta
Ingredients
- 4 oz diced pancetta
- 1 shallot sliced thin
- 1 tsp minced garlic
- 3 C frozen peas (or use a 12 to 16 oz bag)
- 1/4 C fresh parsley chopped (optional)
- 1 Tbsp butter
- kosher salt and pepper
Instructions
- Cook the pancetta in a large shallow skillet over medium heat until crispy, about 5 minutes. Add the shallots and cook until they start to soften, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds.
- Add the frozen peas, and stir gently, cooking until the peas become hot and cooked through until tender, about 5 minutes. Remove pan from heat and stir in the butter until melted. Add salt and pepper to taste, and parsley if using. (Remember the pancetta is very salty, so taste before adding salt).
- Enjoy!