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Peas & Pancetta

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 5 servings
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1 tablespoon good olive oil

2 1/2 ounces pancetta, 1/4-inch-diced

1 large shallot, halved and sliced

1 (10-ounce) box frozen peas, such as Birds Eye Garden Peas

Kosher salt and freshly ground black pepper

1 tablespoon julienned fresh mint leaves


  1. Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.