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5 from 7 votes

Peas and Pancetta

Peas and Pancetta- a delicious and easy holiday side dish made with peas, shallots, pancetta, and fresh mint. You can easily prepare the shallots and pancetta ahead of time, reheat with the peas, and turn this already easy holiday side into one even easier.
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: American, Italian
Keyword: Easy Side Dish, Ina Gartens Peas and Pancetta, Peas and Pancetta
Servings: 8 as a side
Calories: 102kcal
Author: Jessica Randhawa

Ingredients

  • 2 tsp olive oil
  • 4 ounces pancetta, 1/4-inch diced
  • 2 shallots, halved and sliced
  • 10 ounces peas, fresh or frozen (see notes)
  • 0.5 tsp freshly ground black pepper
  • salt, to taste
  • 1 tbsp fresh mint, julienned

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the pancetta and shallots and saut√© until the pancetta is browned and the shallots have softened approximately 5-6 minutes. Stir often to prevent burning.
  • Add the frozen or blanched fresh peas to the skillet with the pancetta and shallots. Stir well to combine. Cook for approximately 4-5 minutes, or until peas are hot and cooked to desired doneness (avoid overcooking as they will wrinkle and shrink). 
  • Remove from heat. Stir in the black pepper, salt, and fresh mint to taste. Enjoy.

Notes

  • If you are using fresh peas, I recommend blanching them in boiling water for 1 minute before adding to the pancetta and shallots. To do this, bring a pot of water to boil. Add the peas and boil for one minute. Drain the peas and immediately¬†transfer to a bowl filled with ice water. Drain again. When ready, add the peas to the skillet and cook according to recipe instructions.

Nutrition

Calories: 102kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 96mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 14.7mg | Calcium: 11mg | Iron: 0.6mg
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