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.
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.
What is pancetta?
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.
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.
Add some grated Parmesan cheese to the cooked peas and toss in cooked pasta for a quick and easy dinner.
These Peas with Pancetta and Shallots were served along with pork chops and Roasted Carrot and Parsnip Puree.
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!