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Peas with Pancetta

Peas with pancetta are a fast Italian side dish where frozen sweet peas are simmered just until bright green and hot, then tossed with buttery lemon zest. Crisp pancetta is reserved for a golden topping and finished with fresh mint for a clean, herb-forward bite.
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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: 286
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
  • 1 cup chicken broth
  • 1 tbsp butter
  • 1 tsp lemon zest
  • 0.5 salt and pepper to taste
  • 1 tbsp fresh mint or parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Cook the pancetta
  1. Cook the pancetta in olive oil over medium heat for 6-8 minutes, stirring until crisp and golden. Remove half of the pancetta to a small bowl for topping.
Soften shallot and garlic
  1. Add the shallot to the skillet and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Warm peas
  1. Add the frozen sweet peas and chicken broth, then cook for 4-5 minutes until the peas are bright green and hot. Stir occasionally so the peas heat evenly.
Finish with lemon
  1. Stir in the butter and lemon zest, then season with salt and pepper to taste. Toss until the butter melts and lightly coats the peas.
Serve
  1. Top the peas with the reserved pancetta and the chopped fresh mint (or parsley), then serve immediately. Add any extra lemon zest if desired.

Notes

For the brightest green peas, keep the heat at medium and avoid overcooking once the peas are hot. Refrigerate leftovers in a covered container up to 3 days; reheat gently in a skillet over low heat, adding a splash of broth if needed. Freezing isn’t recommended because sweet peas can turn softer and less vibrant. For a dairy-light swap, use olive oil instead of butter (skip the butter step) while still adding lemon zest and seasonings at the end.