Peas with Shallots and Pancetta
Transform your side dish game with this vibrant recipe for Peas with Shallots and Pancetta! This quick and easy dish combines the natural sweetness of tender peas with the smoky richness of crispy pancetta and the mellow, caramel-like flavor of sautéed shallots. Infused with the savory depth of chicken or vegetable stock and finished with a touch of butter, this recipe delivers comfort and sophistication in every bite. Ready in just 25 minutes, it’s the perfect accompaniment for roasted meats, pasta, or a holiday spread. Garnished with fresh parsley for a burst of color and freshness, this dish is as visually appealing as it is delicious. Whether you’re planning a family dinner or an elegant gathering, this versatile recipe is sure to leave a lasting impression. Keywords: peas with pancetta, quick side dish, sautéed shallots, holiday side recipes.
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Recipe Information
Ingredients
- 150 grams pancetta
- 2 medium shallots
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 400 grams frozen peas
- 100 milliliters chicken or vegetable stock
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
Instructions
Dice the pancetta into small cubes and set aside.
Peel and finely slice the shallots.
Heat a large skillet over medium heat and add the olive oil.
Add the diced pancetta to the skillet and cook for 3-4 minutes, stirring occasionally, until the fat is rendered and the pancetta is crisp.
Remove the pancetta from the skillet with a slotted spoon and place it on a plate lined with paper towels to drain. Leave the fat in the skillet.
Add the butter to the skillet and let it melt, then stir in the sliced shallots.
Cook the shallots for 2-3 minutes until softened and aromatic, stirring frequently.
Add the frozen peas directly to the skillet, stirring to combine with the shallots.
Pour in the chicken or vegetable stock. Let the peas cook for 5-6 minutes, stirring occasionally, until they are tender and heated through and the liquid is mostly absorbed.
Stir the cooked pancetta back into the skillet and mix well.
Season with salt and black pepper to taste.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 4808 mg | 209% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 29.1 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
