Peas with Pancetta
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.
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!
Tried this recipe?Let us know how it was!