Peas with Shallots and Pancetta

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1/2 pound pancetta, cut into small dice
  • 3 shallots, halved and thinly sliced
  • Pinch red pepper flakes
  • 1 pound frozen peas, thawed
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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    This recipe is featured in:

    Easter