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)
- 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.