Recipes & Entertaining

Peas & Pancetta

This vibrant green side dish from Ina Garten’s Make it Ahead cookbook is perfect for Easter. Sweet peas, salty pancetta, and fresh mint make this beautiful dish a perfect accompaniment to any holiday meal.

Peas & Pancetta

From Ina Garten’s Make it Ahead cookbook.

  • 1 Tbsp olive oil
  • 2 1/2 Ounces Pancetta (1/4 inch diced)
  • 1 Large Shallot (Halved and sliced)
  • 10 Ounces frozen peas
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp Fresh mint leaves (Julienned)
  1. Heat the olive oil in a medium (10 inch) sauté 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 seasoning, and serve hot.

MAKE IT AHEAD:

Sauté the pancetta and shallots and set aside.  Before serving, reheat, add the peas, and finish the recipe.

Side Dish
dinner, vegetarian