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Peas with Pancetta

Peas with pancetta are a quick Italian side dish where frozen sweet peas are simmered with broth until bright green, then tossed with melted butter, lemon zest, and crisp pancetta. Finish with reserved pancetta and fresh mint for a salty, herb-forward bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 356
Ingredients Equipment Method Notes

Ingredients
  

Peas with Pancetta
  • 4 oz pancetta
  • 1 tbsp olive oil
  • 1 shallot large, minced
  • 2 clove garlic minced
  • 1 lb frozen sweet peas
  • 0.25 cup chicken broth
  • 1 tbsp butter
  • 1 tsp lemon zest
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Crisp the pancetta
  1. Heat olive oil in a skillet over medium heat and cook diced pancetta for 6-8 minutes, stirring until crisp and golden; remove half for topping and set aside.
Soften aromatics
  1. Add minced shallot to the skillet and cook for 2 minutes, stirring, until softened; stir in minced garlic and cook for 30 seconds.
Heat and brighten the peas
  1. Add frozen sweet peas and chicken broth, then cook for 4-5 minutes until the peas are bright green and hot, stirring as needed.
Finish and season
  1. Stir in butter and lemon zest, then season with salt and black pepper to taste until glossy.
Serve with toppings
  1. Top with the reserved pancetta and chopped fresh mint or parsley, then serve immediately.

Notes

Pro tip: keep the pancetta topping separate so it stays crisp—reserve half right after it turns golden. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop until hot (microwave can soften peas). Freezing is not recommended for best texture. Dietary swap: use plant-based pancetta or omit it and add 1 extra tbsp olive oil for a vegetarian version.