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.

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