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Peas with Pancetta

Peas with pancetta: sweet green peas simmered briefly in chicken broth, then tossed with butter, lemon zest, and crisp pancetta. Finish with reserved pancetta and chopped mint for a bright, savory side dish.
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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: 322
Ingredients Equipment Method Notes

Ingredients
  

Peas with Pancetta
  • 4 oz pancetta Diced; reserve half for topping.
  • 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 salt To taste.
  • 0.5 pepper To taste.
  • 1 tbsp fresh mint or parsley Chopped.

Equipment

  • 1 cast iron skillet

Method
 

Crisp the pancetta
  1. Heat olive oil in a cast iron skillet over medium heat, then add the pancetta and cook 6-8 minutes until crisp and golden, stirring occasionally. Visual cue: the cubes should look browned and some fat should render out; remove half to a small bowl for topping.
Soften aromatics
  1. Add the minced shallot to the skillet and cook 2 minutes until softened. Stir in the minced garlic and cook 30 seconds, just until fragrant—do not brown.
Cook peas
  1. Add frozen sweet peas and chicken broth, then cook 4-5 minutes until the peas are bright green and hot. Stir once or twice so the peas heat evenly.
Finish and serve
  1. Stir in butter and lemon zest, then season with salt and pepper to taste. Visual cue: the peas should look glossy as the butter melts and lightly coats them.
  2. Top with the reserved pancetta and the chopped fresh mint or parsley, then serve right away.

Notes

For the brightest color, use frozen sweet peas straight from the freezer and avoid overcooking—stop cooking once they’re hot and vivid green. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet with a splash of water or broth. Freezing is not recommended because the peas can soften too much. Dietary swap: use olive oil only (skip the butter) for an easy dairy-reduced version while keeping the lemon zest and pancetta.