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Thanksgiving Peas & Pancetta

A fast, savory, and zesty side dish featuring sweet peas and crispy pancetta, brightened with shallots and lemon zest. A perfect, quick addition to any holiday table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American, Italian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 4 oz pancetta diced into small cubes
  • 2 medium shallots thinly sliced
  • 16 oz frozen petite peas do not thaw
  • 1 tbsp fresh parsley finely chopped
  • 0.5 tsp lemon zest from half a lemon
  • to taste Kosher salt and freshly ground black pepper
  • 1-2 tbsp water or chicken broth optional, for deglazing

Equipment

  • Large skillet or sauté pan
  • Slotted spoon
  • Paper towels

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook slowly, stirring occasionally, until it is golden brown and crisp and the fat has fully rendered (about 6-8 minutes).
  2. Use a slotted spoon to remove the crispy pancetta pieces and set aside on a paper towel-lined plate. Leave about 2-3 tablespoons of rendered fat in the pan.
  3. Add the sliced shallots to the pan. Sauté over medium heat for 3-5 minutes until they are soft, translucent, and lightly golden.
  4. Increase the heat to medium-high. Add the frozen peas directly to the pan. Stir vigorously for 3-4 minutes until they are bright green and heated through. Add a splash of water/broth if the pan is too dry.
  5. Remove the pan from the heat. Stir in the lemon zest and fresh parsley. Add about three-quarters of the reserved crispy pancetta and mix to combine.
  6. Season with freshly ground black pepper and taste for salt. Transfer to a serving dish, top with the remaining crispy pancetta, and serve immediately.

Notes

For a deeper flavor, you can add 1 clove of minced garlic along with the shallots. Always taste before adding salt, as the pancetta can be quite salty.