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Spring Peas with Crispy Pancetta

487 A Spring Pease Crispy Pancetta.jpg
487 A Spring Pease Crispy Pancetta.jpg

Spring Peas with Crispy Pancetta

1.00

Spring has sprung and so have those sweet pearly green peas! However you choose to use spring peas, consider cooking them with pancetta for a salty decadent side. This recipe is inspired by the one and only Ina Garten and is so incredible, I had to tweak and share with you as well! Thanks Ina for your flawless and Foolproof recipes!

Yield: 4 servings

Oven: N/A

Preparation time: 10 minutes

Cook Time: 15 minutes

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4-ounces pancetta, cut into 1/4-inch dice – see kitchen note

1 shallot, minced

2 cups frozen peas

kosher salt, as desired

freshly ground black pepper, as desired

1 tablespoon unsalted butter, room temperature

1 teaspoon thinly sliced mint, added in two additions – see kitchen note

Method:

1.   In a large dry sauté pan over medium heat, add pancetta and allow to cook while occasionally stirring until golden brown in color and crispy, approximately 6 – 7 minutes.

2.   Using a fish spatula, or slotted spatula, transfer pancetta to a plate lined with paper towels.

3.   To the above sauté pan over medium heat, remove all but 2 tablespoons fat rendered from the pancetta.

4.   Add shallots and while occasionally stirring, cook until soft and translucent, approximately 2 minutes. Add the frozen peas and cook while stirring until peas are bright green and heated through, approximately 6 minutes. Adjust seasoning to taste with salt and pepper and remove from heat.

5.   Add butter and half the mint stirring until the butter fully melts. Garnish with pancetta and remaining mint serving while hot.

 

Kitchen Note:

Pancetta is Italian bacon – if you may – and when cooked, results in a delicious salty flavor profile (similar to bacon) perfect for taking any vegetable to another level!

Consider replacing thyme for the mint.