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Peas with Pancetta

Peas with pancetta are cooked in a skillet with shallot and chicken broth until hot and tender, then finished with butter. Crisp browned pancetta adds a savory contrast to the sweet peas.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp olive oil
  • 4 oz pancetta diced
  • 1 shallot small, finely chopped
  • 0.25 cup low-sodium chicken broth
  • 1 lb peas frozen
  • 1 tbsp unsalted butter
  • 0.13 tsp kosher salt
  • 0.13 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium heat.
  2. Add the pancetta and cook for 5 to 7 minutes, stirring occasionally, until browned and crisp.
  3. Add the shallot and cook for 1 to 2 minutes, stirring, until softened.
  4. Stir in the chicken broth and frozen peas.
  5. Cover and cook for 4 to 6 minutes, stirring once, until the peas are hot and tender.
  6. Remove the skillet from the heat.
  7. Stir in the butter, salt, and pepper until the butter melts.

Notes

For crisp pancetta, let it brown undisturbed between occasional stirs. Refrigerate leftovers for up to 3 days; freezing is not recommended because the peas can become soft. For a dairy-free version, replace the unsalted butter with olive oil.