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Peas with Pancetta

Peas with pancetta is an Italian side dish where sweet peas simmer briefly in chicken broth, then get glossy butter and lemon zest. Crispy pancetta and shallots add crunch and aroma, finished with fresh mint.
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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
  

Pancetta
  • 4 oz pancetta Diced.
Aromatics and seasonings
  • 1 tbsp olive oil
  • 1 large shallot Minced.
  • 2 cloves garlic Minced.
  • 1 tsp lemon zest
  • 0.5 fresh mint or parsley Chopped (use mint or parsley).
  • 1 salt and pepper To taste.
Peas and finishing
  • 1 lb frozen sweet peas
  • 1 4 cup chicken broth
  • 1 tbsp butter

Equipment

  • 1 cast iron skillet

Method
 

Cook pancetta
  1. Heat olive oil in a cast iron skillet over medium heat and cook pancetta for 6-8 minutes until crisp, then remove half for topping.
Soften aromatics
  1. Add minced shallot to the skillet and cook for 2 minutes until softened, then stir in minced garlic for 30 seconds.
Heat peas
  1. Add frozen sweet peas and chicken broth, then cook for 4-5 minutes until the peas are bright green and hot.
Finish and serve
  1. Stir in butter and lemon zest, then season with salt and pepper.
Garnish
  1. Top with the reserved pancetta and chopped fresh mint or parsley, then serve.

Notes

For the best texture, keep the pancetta crisp by removing half right when it turns golden and reserving it for the end. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or microwave until hot. Freezing isn’t recommended because peas can soften too much. For a lighter option, use turkey pancetta or a very small amount of prosciutto instead and reduce butter to 2 teaspoons while keeping the lemon zest.