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Peas with Pancetta

Peas with pancetta is an Italian side dish where frozen sweet peas are simmered briefly until bright green, then tossed with crisp pancetta, shallots, and mint. Finish with butter and lemon zest for a glossy, flavorful coating.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Peas with Pancetta
  • 4 oz pancetta diced
  • 1 tbsp olive oil
  • 1 shallot large, minced
  • 2 garlic cloves, 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 pepper to taste
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 Cast iron skillet

Method
 

Cook the pancetta and aromatics
  1. Cook pancetta in olive oil over medium heat for 6-8 minutes, stirring occasionally, until crisp; transfer about half to a small bowl for topping (reserve the rest in the skillet).
  2. Add shallot to the skillet and cook for 2 minutes until softened, stirring to coat in pancetta fat; stir in garlic for 30 seconds until fragrant.
Cook peas and finish
  1. Add frozen sweet peas and chicken broth, then cook for 4-5 minutes until the peas are bright green and hot, stirring once or twice to distribute the heat.
  2. Stir in butter and lemon zest, then season with salt and pepper to taste until glossy and evenly coated.
  3. Top with the reserved pancetta and chopped fresh mint or parsley, then serve immediately.

Notes

For the brightest green peas, don’t overcook—aim for hot but still tender, and keep them covered only if the skillet runs cool. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop or microwave with a splash of broth. Freezing is not recommended because sweet peas can turn watery after thawing. Dairy-free swap: use a plant-based butter and follow the same timing for stirring in at the end.