Go Back

Peas with Pancetta

Peas with pancetta are bright green and glossy, tossed with crispy pancetta cubes, shallot, garlic, and lemon zest. This quick Italian side uses frozen sweet peas simmered with broth for a hot, tender bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Peas with Pancetta
  • 4 oz pancetta diced
  • 1 tbsp olive oil
  • 1 shallot large, minced
  • 2 garlic cloves, minced
  • 1 lb frozen sweet peas
  • 1 cup chicken broth 1/4 cup (use 1/4 cup from this amount) to match recipe
  • 1 tbsp butter
  • 1 tsp lemon zest
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: When the peas turn bright green, stop cooking right away so they stay tender and vibrant. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop or microwave. Freezing isn’t recommended because peas can soften too much. For a dairy-light option, use plant-based butter in the finishing step; the flavor from lemon zest and pancetta still carries through.