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Peas with Pancetta

Peas with pancetta are a quick Italian side where sweet peas turn bright green and hot in chicken broth, then get tossed with crispy pancetta, shallots, and fresh mint. Finish with butter and lemon zest for a glossy, savory finish that clings to every pea.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

pancetta
  • 4 oz pancetta
olive oil
  • 1 tbsp olive oil
shallot
  • 1 shallot
garlic
  • 2 clove garlic
frozen sweet peas
  • 1 lb frozen sweet peas
chicken broth
  • 0.25 cup chicken broth
butter
  • 1 tbsp butter
lemon zest
  • 1 tsp lemon zest
salt and pepper
  • 1 salt and pepper to taste
fresh mint or parsley
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Crisp the pancetta
  1. Heat olive oil in a cast iron skillet over medium heat and cook pancetta for 6-8 minutes, stirring occasionally, until crisp and golden. Remove half of the pancetta to use as a topping.
Build the aromatics
  1. Add minced shallot to the skillet and cook for 2 minutes, stirring, until softened and fragrant. Stir in minced garlic and cook for 30 seconds so it becomes fragrant without browning.
Cook the peas
  1. Add frozen sweet peas and chicken broth, then cook for 4-5 minutes until peas are bright green and hot. Keep the skillet at a steady simmer and stir once or twice.
Finish and serve
  1. Stir in butter and lemon zest, then season with salt and pepper to taste. Mix just until the butter melts and coats the peas.
  2. Top with the reserved pancetta and chopped fresh mint or parsley, then serve immediately. The contrast should look crisp and golden against the vivid green peas.

Notes

For the brightest green peas, keep the heat at a gentle simmer and cook only until hot (about 4-5 minutes once they’re in the pan). Store leftovers in a sealed container in the fridge for up to 3 days; reheat in a skillet with a splash of broth or water. Freezing isn’t recommended because the peas can turn soft when thawed. For a lighter option, use turkey pancetta or omit the butter and add an extra teaspoon of olive oil at the finish.