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5 from 1 vote

Peas and Pancetta

Author: Gaby Dalkin

Ingredients

  • 1/2 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

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 cook until warmed through. Transfer to a large bowl and top with the crisp pancetta and lemon zest.