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, pancetta and shallots served in a wood bowl

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).

A closeup showing the sweet peas, pancetta and shallot slices

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.

The dish from overhead showing the vibrant green peas

Serving options

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!

 

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Yield: 2 cups

Spring Peas with Pancetta and Shallots

Spring Peas with Pancetta and Shallots

Fresh peas are cooked with pancetta and shallots.

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes

Ingredients

  • 1 tablespoon olive oil
  • 3 ounces pancetta, diced
  • 2 ounces shallot, peeled and sliced
  • 2 whole garlic cloves, peeled
  • 2 cups (10 ounces) fresh peas
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon vegetable stock or water

Instructions

  1. To a sauté pan heat the olive oil over medium heat.
  2. Add the pancetta, cook for 2 minutes.  Add the shallot and cook until it is  softened, about 5 minutes.
  3. Add the whole garlic cloves, peas, salt, pepper. Cover and cook for 10 minutes, remove the garlic. Serve warm.

Nutrition Information

Yield

4

Serving Size

1/2 cup

Amount Per Serving Calories 489Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 15mgSodium 166mgCarbohydrates 66gFiber 23gSugar 25gProtein 24g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.