— Recipes & Entertaining —

Peas & Pancetta

April 18, 2019

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.
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Servings: 4 People
Course: Side Dish
Cuisine: dinner, vegetarian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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.

Notes

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