Spring Peas with Pancetta and Shallots
Spring Peas with Pancetta and Shallots is a quick and very easy side dish is the perfect use of fresh, sweet peas that come out perfect every time.
Fresh peas are perfect delicious on their own, but it’s also nice to add flavorings to customize a pea side dish and this is as simple and tasty as it gets.
In addition to perfect weather and blooming flowers, fresh peas are one of the best things about spring. I love buying them still in their pods and eating them as I remove them (something I’ve been doing since I was a child).
With the deliciously seasoned pancetta which adds just enough salty bite, followed by the hint of onion flavor from the shallot as well as a hint of garlic, these flavors do not overpower the sweet flavor of the peas to shine but just enhance the entire dish.
Peas are grown in a pod and one of the sweetest fresh (and what we think of as) a vegetable, but is actually a pulse from a legume plant.
Pancetta is essentially Italian bacon that is not smoked, salt cured. You can substitute regular bacon in this dish if you cannot find pancetta, but it will make the dish smoky.
In addition to the flavors of pancetta and shallot, there is also mild garlic in this dish. The garlic is left whole and not incorporated into the peas. I chose to do this as to not overwhelm the peas with garlic flavor, but to just give a little garlic flavor and the cloves are removed at the end of cooking.
Spring Peas Serving options
I served these Peas with Pancetta and Shallots with pork chops and Roasted Carrot and Parsnip Puree. Add some grated Parmesan cheese to the cooked peas and toss in cooked pasta for a quick and easy dinner.
If you’ve tried these Peas with Pancetta and Shallots or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers!