Go Back

Peas with Pancetta

Peas with pancetta are an Italian side dish where frozen sweet peas are simmered briefly in broth until bright green, then finished with melted butter, lemon zest, and fresh mint. Crispy golden pancetta is reserved for topping for extra crunch in every 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: 210
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
  • 0.25 cup chicken broth
butter
  • 1 tbsp butter
lemon zest
  • 1 tsp lemon zest
salt and pepper
  • 0.25 tsp 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 the pancetta for 6-8 minutes until crisp and golden. Remove half of the pancetta to use as a topping.
Soften aromatics
  1. Add the minced shallot to the skillet and cook for 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
Cook the peas
  1. Add the frozen sweet peas and chicken broth, then cook for 4-5 minutes over medium heat until the peas are bright green and hot. Stir occasionally so the peas heat evenly.
Finish and serve
  1. Stir in the butter and lemon zest until the butter melts and coats the peas. Season with salt and pepper to taste.
  2. Top with the reserved pancetta and the chopped fresh mint or parsley, then serve right away. The surface should look glossy from the butter with visible pancetta pieces.

Notes

Pro tip: keep the peas on the shorter side (4-5 minutes) so they stay bright green and not mushy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of broth. Freezing is not recommended because the peas can soften and lose their color. For a lighter option, use turkey pancetta (or omit pancetta and add a touch more olive oil) while still finishing with butter and lemon zest for the same citrus lift.