Peas with Shallots and Pancetta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 24
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 14
- Cholesterol
- 37
- Sodium
- 503
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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.