Peas and Pancetta
This peas and pancetta situation couldn’t be an easier or more delicious side dish!
Servings: 8 servings
Ingredients
- ½ pound pancetta cut into small dice
- 3 shallots halved and thinly sliced
- ½ teaspoon red pepper flakes
- 1 pound fresh peas or frozen peas that you've let thaw
- 1 lemon zested and juiced
- Kosher salt and freshly cracked black pepper
Instructions
- If using fresh peas, bring a medium pot of water to boil. Blanch the peas for 3-4 minutes and remove. If using frozen peas, skip this first step.
- Heat a large skillet over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
- Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and lemon juice cook until warmed through. Transfer to a large bowl and top with the crisp pancetta and lemon zest.
Notes
I highly recommend serving this with pasta and a protein like chicken.
Nutrition
Calories: 175kcal | Carbohydrates: 11g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 194mg | Potassium: 247mg | Fiber: 4g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg