Easy Peas with Pancetta
This recipe for pancetta and peas is one of the simplest, most flavorful Italian sides you can make. The sweet and salty combination is so satisfying and pairs beautifully with just about any main dish. It’s perfect for spring, but frozen peas make it easy to enjoy any time of year!
Servings: 4
Calories: 201kcal
Ingredients
- 1 tablespoon extra virgin olive oil plus more for finishing
- 3 ounces pancetta cut into small dice
- 1 shallot medium size, or small onion, thinly sliced
- 12 ounces frozen peas preferably petit peas
- ⅓ cup chicken stock
- freshly ground black pepper to taste
- 2 tablespoons fresh parsley or mint, finely chopped
Instructions
- Heat the olive oil in a medium sauté pan over medium heat. Add the pancetta and cook slowly, stirring occasionally, until the fat renders and the pancetta becomes lightly crisp on the edges but still tender, about 6-8 minutes.1 tablespoon extra virgin olive oil, 3 ounces pancetta
- Add the shallot and cook, stirring frequently, until softened and fragrant, about 2-3 minutes.1 shallot
- Add the chicken stock and use a wooden spoon to scrape up any browned bits on the bottom of the pan and bring up to a boil.⅓ cup chicken stock
- Add the frozen peas directly to the pan, then stir well to coat the peas.12 ounces frozen peas
- Cover and cook for about 3-4 minutes, shaking the pan occasionally until the peas are fully heated through and tender.
- Remove the lid and continue cooking for another minute or two, while stirring, until most of the liquid reduces and the peas are lightly glazed.
- Season generously with freshly ground black pepper and stir in the chopped parsley or mint. Taste for seasoning and add more salt if needed.freshly ground black pepper, 2 tablespoons fresh parsley
- Transfer to a serving bowl and finish with a drizzle of extra virgin olive oil just before serving.
Notes
- Pancetta should render slowly over moderate heat so the fat melts out without the meat becoming hard or overly crisp. The goal is lightly crisp edges with a tender center.
- As a substitute for the chicken stock, you can use vegetable stock, plain water, or even white wine, which will give the dish a nice acidity.
- Don't overcook the peas or they will turn mushy and brown. They should remain vibrant green and just tender for the best texture and presentation.
- Frozen peas work best here because they’re picked and frozen at peak freshness. Plus, you can use them straight from the freezer without defrosting! You can use fresh English peas instead of frozen, but they'll need to be shucked, then blanched in boiling water for about 5 minutes longer, depending on their freshness.
- This dish should be slightly saucy rather than dry. The rendered pancetta fat and reduced liquid create a light glaze that coats the peas.
Nutrition
Calories: 201kcal | Carbohydrates: 14g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 176mg | Potassium: 303mg | Fiber: 5g | Sugar: 6g | Vitamin A: 828IU | Vitamin C: 37mg | Calcium: 28mg | Iron: 2mg
