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Peas with Pancetta

Peas with pancetta is an Italian side dish where sweet peas are simmered until bright green and then tossed with crisp pancetta, shallot, and garlic. Finish with butter, lemon zest, and fresh mint for a glossy, savory bite.
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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: 315
Ingredients Equipment Method Notes

Ingredients
  

Peas with Pancetta
  • 4 oz pancetta diced
  • 1 tbsp olive oil
  • 1 shallot large, minced
  • 2 garlic cloves, minced
  • 1 lb frozen sweet peas
  • 0.25 cup chicken broth
  • 1 tbsp butter
  • 1 tsp lemon zest
  • 0.1 salt and pepper to taste
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Cook pancetta
  1. Heat olive oil in a skillet over medium heat and cook the pancetta for 6-8 minutes until crisp. Remove half of the pancetta for topping.
Cook aromatics
  1. Add the shallot to the skillet and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds.
Cook peas
  1. Add the frozen sweet peas and chicken broth, then cook for 4-5 minutes until the peas are bright green and hot. Keep the heat at a steady simmer so they warm through quickly.
Finish and serve
  1. Stir in the butter and lemon zest, then season with salt and pepper. Let it melt into the peas for a glossy coating.
  2. Top with the reserved pancetta and the chopped fresh mint (or parsley), then serve immediately. The surface should look speckled with golden pancetta and fragrant green herbs.

Notes

Pro tip: For the brightest green color, cook just until the peas are hot and vivid—overcooking dulls them. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth. Freezing isn’t recommended because the peas can lose texture. For a dairy-free swap, use olive oil instead of butter at the end and add a bit more lemon zest for lift.