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Peas with Pancetta

Peas with pancetta are cooked in a skillet with shallot and broth until hot and tender, then finished with butter and fresh mint. Crisp pancetta adds savory flavor to this simple side dish.
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz pancetta diced
  • 1 shallot medium, finely chopped
  • 1 lb peas frozen
  • 0.25 cup chicken broth low-sodium
  • 0.25 tsp kosher salt
  • 0.125 tsp ground black pepper
  • 1 tbsp unsalted butter
  • 1 tbsp mint fresh, chopped

Equipment

  • 1 10-inch skillet

Method
 

  1. Cook the pancetta in a 10-inch skillet over medium heat, stirring occasionally, for 5 to 7 minutes until browned and crisp.
  2. Transfer the pancetta to a plate, leaving the drippings in the skillet.
  3. Add the shallot and cook for 2 minutes, stirring, until softened.
  4. Add the peas, chicken broth, salt, and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the peas are hot and tender and most of the broth has evaporated.
  5. Remove the skillet from the heat.
  6. Stir in the butter, mint, and pancetta.

Notes

For the best texture, cook the pancetta until crisp before setting it aside. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a pork-free option, use turkey bacon in place of pancetta.