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Peas with Pancetta

Peas with pancetta is a quick Italian side where frozen sweet peas cook until bright green and hot, then get glossy with 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: 260
Ingredients Equipment Method Notes

Ingredients
  

pancetta
  • 4 oz pancetta diced
olive oil
  • 1 tbsp olive oil
shallot
  • 1 shallot large, minced
garlic
  • 2 garlic cloves, minced
frozen sweet peas
  • 1 lb frozen sweet peas
chicken broth
  • 1 cup chicken broth 1/4 cup
butter
  • 1 tbsp butter
lemon zest
  • 1 tsp lemon zest
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
fresh mint or parsley
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: Don’t fully thaw the frozen peas—cooking them straight from frozen helps them stay bright green. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth. Freezing isn’t recommended because the peas may soften. For a dairy-light option, use olive-oil instead of butter (and add a little extra lemon zest for brightness).