Peas & Pancetta

peas and pancetta is a classic old-world Italian side dish but too often the peas are totally overcooked. I decided to try sautéing the pancetta first and then adding the peas for the last 4 or 5 minutes of cooking so they stayed nice and green. Some fresh mint from the garden added the perfect note.

Ingredients

On Hand

• 1 tablespoon good olive oil
• Kosher salt and freshly ground black pepper
• 1 (10-ounce) box frozen peas , such as Birds Eye Garden peas

Buy

• 2½ ounces pancetta
• 4-inch-diced (see note) 1 large shallot , halved and sliced

Instructions

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 ½ teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.