This is a perfect side dish to almost anything. My latest time making this was with roasted garlic shrimp and herbed basmati rice. The salty pancetta plays wonderfully with the sweetness of the peas. Boxed peas makes this recipe a breeze to pull together for a last minute side. To make the pancetta easier to cut, place it in the freezer for 20 minutes. Or, if i’m in a hurry I use kitchen scissors instead of dicing with a knife.
Peas & Pancetta
1 tablespoon Olive Oil
2 1/2 ounces Pancetta (1/4″ dice)
1 large Shallot (halved and sliced)
10 ounces Box Frozen Peas
Salt and Freshly Ground Black Pepper
1 tablespoon Julienned Fresh Mint Leaves
Heat the Olive Oil in a medium sauté pan, add the Pancetta and Shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the Pancetta is browned and the Shallot is tender.
Add the Frozen Peas, 1 teaspoon Salt, and 1/4 teaspoon of Pepper and cook over medium-low heat for 4 to 5 minutes, until the Peas are hot. Stir in the Mint, taste for seasonings, and serve.
From Ina Garten’s Make It Ahead Cookbook which I recommend. This was also featured on the show, The Chew.