This Peas with Pancetta recipe combines sweet green peas with crispy, salty pancetta for a ridiculously easy side dish your friends and family will love.
Growing up in Texas I just don't feel like we ate a lot of peas. The same, however, cannot be said for my English husband. As it turns out British children have long held a reputation for their love of peas, and husband and our little half Brits fall easily within this category. I'm always looking for ways to spice up our normal "buttered peas" routine and let me tell you, these peas with pancetta have come out on top every time.
I first made these as a Christmas side dish but they would be absolutely perfect for Easter and even St. Patrick's Day. But honestly they are easy enough to make them a weeknight staple. We hope you enjoy these peas as much as we do!
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What is pancetta?
Pancetta is an Italian cured meat typically made from pork belly that is salt-cured and then seasoned with various spices. You can typically find it in the refrigerated meat or butcher section at your local grocery store.
If you cannot find pancetta then thick cut bacon will also work for this recipe.
More side dish recipes you will love.
Equipment
For this recipe you really only need a sharp knife with a cutting board and a large skillet.
Ingredients
- Peas: You can use either fresh or frozen peas for this recipe. If you do use frozen I recommend leaving them out on the counter for a few hours to thaw a little. However, I've thrown them in straight from the freezer and the dish has worked just fine. The color just tends to be a little less vibrant.
- Pancetta: I typically buy the diced Boars Head Pancetta from the grocery store but you can get a larger piece and dice it yourself at home. If you can't get your hands on pancetta then thick but bacon is a good substitute.
- Onion: Red, white or yellow all work or you could use a large shallot.
- Fresh garlic
- Red pepper flakes
- Lemon: You will need the zest and juice.
- Parmesan: I love topping this with some freshly grated parmesan.
- Salt and pepper
Step-by-Step Photos
Time needed: 20 minutes
How to make this peas with pancetta vegetable side dish recipe.
- Cook diced pancetta until crispy.
Drizzle a little olive oil in a pan. Then cook pancetta over medium heat until crispy. Use a slotted spoon to remove it to a paper towel lined plate and set aside.
- Cook the onions with garlic, lemon zest and red pepper flakes.
In the same pan that you cooked with pancetta in add finely diced onions. Cook those for a few minutes until softened then add in sliced garlic, lemon zest and red pepper flakes.
- Add in the green peas and lemon juice.
Add in peas and the juice of one lemon. Cook over medium heat until warmed through.
- Transfer to a serving dish and top with crispy pancetta and shaved or grated parmesan.
Recipe FAQs
You can use either. If you use frozen I recommend thawing them on the counter top for a few hours before cooking.
However, you can use them straight from the freezer. Just know that the cook time will need to be a few minutes longer and I find the color comes out less vibrant.
I recommend using classic petite pois. These are the standard greens peas that you find at the grocery store.
I do not recommend using canned peas. They are already very soft and when cooked can get mushy. Stick with fresh or frozen for the best results.
If you can't find pancetta then thick cut bacon also works for this recipe.
Made this Peas with Pancetta recipe? Let me know what you think in the comments!
Recipe
Peas with Pancetta
Equipment
- Sharp knife with cutting board
- Skillet
- paper towel lined plate
- slotted spoon
Ingredients
- 4 oz diced pancetta
- olive oil
- 1 lb peas, fresh or frozen If you're using frozen peas it's ideal to set them on the counter for a few hours to thaw. But the dish also works straight from the freezer, just with a slightly less vibrant color.
- ½ small onion, finely diced about ⅓rd cup
- 2 clove garlic, thinly sliced
- pinch of red pepper flakes
- 1 teaspoon lemon zest
- 1 lemon, juiced
- parmesan cheese for serving
- salt & pepper
Instructions
- Drizzle a little olive oil in a skillet and heat on medium high heat. Add in the pancetta and cook until golden brown and crispy, about 5-7 minutes. Using a slotted spoon, remove the pancetta to a paper towel lined plate and set aside.
- In the same pan the pancetta was cooked in add the onions and cook on medium heat for a couple minutes until translucent. Then add in sliced garlic, red pepper flakes and lemon zest with a pinch of salt and pepper. Cook for a minute or two until the garlic is soft and fragrant.
- Add in the peas along with the juice of one small lemon. Cook for about 5 minutes until the peas are warmed through. Add in about ¾th of the cooked pancetta and mix together. *Note: This may take longer if using frozen peas.*
- Pour the peas into a serving dish and top with the remaining pancetta and some fresh parmesan. Serve hot and enjoy!
Wow! This peas dish looks amazingly delicious and very appealing! Plus it's a healthy food that will be loved and enjoyed by everyone!
My kids aren't the biggest fans of peas, but they do love pancetta. I think adding it to peas is such a good idea and I know they will love it!
This was a hit with my family, even my picky toddler! I'm definitely adding this one to the rotation!
These peas are so good! I love that smoky flavor that the pancetta gives them. This is already a new favorite for me.
I made these peas with dinner last night and they were wonderful! The perfect side dish for any meal!
Loved this easy peas pancetta with roasted chicken tonight! So tasty!
So yummy and the easiest side dish! Thanks for sharing!
This combination of pancetta and peas is amazing! The savory oil of the pancetta perfectly seasons the peas - it's so tasty!
Love how easy this recipe is and it's a great new way to enjoy a pea salad. I was in a hurry to make this last night so I used bacon since I had it on hand. It was delicious! I'll make this again using pancetta though. This will be a tasty side dish to serve in the summer when we BBQ outside.
Really tasty! So glad I made a double batch for our Thanksgiving dinner. The leftovers just kept tasting better and better days later.