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Peas with Pancetta

Peas with pancetta is a quick Italian side dish where frozen sweet peas are simmered until bright green and tossed with crispy golden pancetta, shallot, garlic, and lemon zest. Finished with melted butter and fresh mint for a glossy, savory bite.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Peas with Pancetta
  • 4 oz pancetta
  • 1 tbsp olive oil
  • 1 shallot
  • 2 garlic
  • 1 lb frozen sweet peas
  • 0.25 cup chicken broth
  • 1 tbsp butter
  • 1 tsp lemon zest
  • 1 salt to taste
  • 1 pepper to taste
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Cook and finish
  1. Heat olive oil in a skillet over medium heat and cook pancetta for 6-8 minutes until crisp; remove half for topping and set aside.
  2. Add the minced shallot to the same skillet and cook for 2 minutes until softened, stirring as it cooks.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add frozen sweet peas and chicken broth, then cook for 4-5 minutes until the peas are bright green and hot.
  5. Stir in butter and lemon zest, then season with salt and pepper to taste.
  6. Top with the reserved pancetta and chopped fresh mint (or parsley), then serve while hot.

Notes

Pro tip: keep the pancetta topping crisp by removing half right after it reaches golden-brown edges. Refrigerate leftovers in a sealed container up to 3 days; rewarm gently in a skillet with a splash of broth. Freezing isn’t recommended since the peas can turn softer after thawing. For a dairy-light option, use olive oil instead of butter at the finish (texture will be a bit less silky).