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Peas with Pancetta

Peas with pancetta is an Italian side dish of bright green sweet peas tossed with crispy golden pancetta, shallot, garlic, and fresh mint. The quick skillet method keeps peas vivid and tender while the pancetta stays crunchy.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Cook the pancetta
  1. Heat the olive oil in a cast iron skillet over medium heat, then cook the pancetta for 6-8 minutes until crisp and golden, stirring as needed. Visual cue: the cubes should look crunchy and browned; remove half to a small bowl for topping.
Build the flavor
  1. Add the minced shallot to the skillet and cook for 2 minutes until softened. Visual cue: it should turn glossy and smell sweet.
  2. Stir in the minced garlic and cook for 30 seconds. Visual cue: the garlic should become fragrant without browning.
Cook and finish the peas
  1. Add the frozen sweet peas and chicken broth, then cook for 4-5 minutes until the peas are bright green and hot, stirring occasionally. Visual cue: the peas should look vivid and steamy.
  2. Stir in the butter and lemon zest, then season with salt and pepper to taste. Visual cue: the sauce should lightly cling and turn glossy.
  3. Top with the reserved pancetta and chopped fresh mint or parsley, then serve immediately. Visual cue: the pancetta topping should remain crisp-looking on top.

Notes

Pro tip: keep the heat at medium so the pancetta crisps without scorching the shallot and garlic. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet or microwave until hot, adding a splash of broth if needed. Freezing isn’t recommended because the peas can soften and lose their bright color. For a lighter option, use turkey pancetta or reduce the pancetta to 2 oz while keeping the same butter and lemon zest.