Recipe courtesy of Bobby Flay
Episode: Meatloaf
Peas with Shallots and Pancetta
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a large high sided saute pan 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.

More from:

Easter

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Baked Manicotti with Sausage and Peas

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Split Pea Soup

Recipe courtesy of Milton Polemides

Snap Pea and Cucumber Salad

Recipe courtesy of Giada De Laurentiis

Butter Mint Peas

Recipe courtesy of Nancy Fuller

"Sweet-Pea" Burgers

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking