Shelly's Recipe

Peas with Shallots and Pancetta

Category: Peas

2 Tbsp olive oil
½ lb(s) pancetta, cut into small dice
3 shallots, halved and thinly sliced
1 pinch red pepper flakes
1 lb(s) frozen peas, thawed


1. Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.

2. Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.