Peas are associated with spring, but to be honest even in spring I almost always use frozen. If the farm stand has fresh picked native peas I might be tempted, once a season, but the difference is subtle and the effort is great. Freezing doesn’t alter the texture of peas at all – unlike say, green beans, which get irreparably soggy – and the convenience is pretty hard to beat. As a side for something hearty and rich like meatloaf or a cheesy casserole, all peas really need is a little butter and salt. But if the main dish is simpler – a lightly sauced chicken breast, or roasted fish – I like the classic Italian combination of Peas with Pancetta.
The salty, chewy pancetta is the perfect complement to the sweet peas and silky sautéed shallots.
My go-to brand of peas is Birds Eye and they come in a 13-ounce bag. Peas from different brands come in bags and boxes of varying sizes from 10 to 15 ounces – whatever you can find is fine as long as it’s within that range.
Making this ahead and what to do with leftovers:
- Since Peas with Pancetta only takes a few minutes to make, I don’t see much of a reason to make it ahead, and the pancetta will lose some of its crispness if it’s cooled and reheated. If you have other dishes that need last minute attention, make the peas up to 30 minutes ahead and keep them warm on the back of the stove or in a low (200 degree) oven.
- Leftovers can be reheated in the microwave but the textures will be somewhat compromised – the pancetta less crispy and the peas less firm.
Peas with Pancetta
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 ounces diced pancetta
- 1 shallot, thinly sliced
- One 13-ounce bag frozen sweet baby peas (do not thaw)
- ¼ cup chicken broth
- Kosher salt
- Freshly-ground black pepper
Directions
- Step 1 Place a large skillet over medium heat. Add the olive oil and the pancetta to the pan while it’s still cold. Cook the pancetta, stirring occasionally, until the fat is rendered out and the pancetta is browned and crispy, about 10 minutes. Use a slotted spoon to remove the pancetta to a plate, leaving the fat behind in the skillet.
- Step 2 Add the shallot to the skillet and saute for 2 minutes until the shallot is soft.
- Step 3 Add the peas, chicken broth, and kosher salt and pepper to taste. (Go easy on the salt, since the pancetta is salty.) Raise the heat to medium high and bring the mixture to a simmer, then reduce to medium low and simmer until the peas are heated through and the chicken broth is reduced and thickened, about 5 minutes. Stir in the reserved pancetta.
