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Peas with Pancetta

Peas with pancetta is a quick Italian side where frozen sweet peas cook in chicken broth until bright green and hot, then get glossy from butter and lemon zest. Crispy pancetta and fresh mint add salty crunch and a fresh finish.
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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: 285
Ingredients Equipment Method Notes

Ingredients
  

Peas with Pancetta
  • 4 oz pancetta
  • 1 tbsp olive oil
  • 1 shallot
  • 2 clove 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 pancetta
  1. Heat the olive oil in a skillet over medium heat and cook the pancetta for 6-8 minutes until crisp, stirring occasionally. Visual cue: the cubes should turn golden and release some rendered fat.
  2. Remove half of the crisp pancetta from the skillet and set aside for topping. Visual cue: reserve the most golden pieces for the finish.
Cook peas
  1. Add the minced shallot to the skillet and cook for 2 minutes until softened. Visual cue: the shallot should look translucent and smell sweet.
  2. Stir in the minced garlic and cook for 30 seconds. Visual cue: garlic should be fragrant but not browned.
  3. Add the frozen sweet peas and chicken broth, then cook for 4-5 minutes until the peas are bright green and hot. Visual cue: peas should look vivid green and steaming.
Finish and serve
  1. Stir in the butter and lemon zest, then season with salt and pepper to taste. Visual cue: sauce will look glossy and lightly coat the peas.
  2. Top with the reserved pancetta and the chopped fresh mint or parsley, then serve immediately. Visual cue: fresh herbs sit on top for a bright green, speckled finish.

Notes

Pro tip: keep the heat at medium so the pancetta crisps without burning the garlic. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently until hot. Freezing isn’t recommended because peas can soften after thawing. If you want a dairy-light option, use olive oil instead of butter at the end and skip the butter step.