Peas with Pancetta & Shallot


2- 24 oz bags frozen sweet peas
10-12 ounces pancetta, diced
2 large shallots, diced
olive oil
fresh ground pepper


In a large saute pan, over medium low heat, add in a few drizzles of olive oil.
Add in the shallots and pancetta and allow to slowly cook for about 10-15 minutes, until the pancetta is crisp and the shallots are slightly golden. Low and slow is key here.
Stir in the frozen peas. Season with pepper and salt to taste {keep in mind that the pancetta is salty, so taste first} and cook until the peas are just tender.
If you are making ahead of time {which I recommend} shut the heat then add the peas. You don't want them to turn to mush, they will cook just fine when you go to warm them before serving.


Peas with Pancetta & Shallot is easy to make but really delicious with the sweetness of the peas, the salty crisp pancetta and the caramelized shallot.

I’ll be hosting 28 people for Christmas Day so intricate dishes is NOT what i’m going for. With that being said, just because something isn’t “fancy” doesn’t mean it is boring by any means! After many years of hosting our big Italian family i’ve learned a few tricks, one being keep is simple! Side dishes should have just a handful of ingredients and require as little prep as possible. Its all about choosing ingredients that work well with each other and pack a good punch of flavor! 3 main ingredients, almost no effort and delicious flavors makes this perfect for a crowd!


Sunday, December 22, 2013 - 6:49am


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