Peas With Pancetta & Shallot

1. 1

   In a large saute pan, over medium low heat, add in a few drizzles of olive oil.

2. 2

   Add in the shallots and pancetta and allow to slowly cook for about 10-15 minutes, until the pancetta is crisp and the shallots are slightly golden. Low and slow is key here.

3. 3

   Stir in the frozen peas. Season with pepper and salt to taste {keep in mind that the pancetta is salty, so taste first} and cook until the peas are just tender.

4. 4

   If you are making ahead of time {which I recommend} shut the heat then add the peas. You don't want them to turn to mush, they will cook just fine when you go to warm them before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.