Ina Garten Peas & Pancetta

Ina Garten peas & pancetta is a bright, savory side dish with sweet green peas, crispy pancetta and fresh mint that comes together in 20 minutes. Try this make-ahead spring side dish for Easter dinner or a simple weeknight supper, since the pancetta cooks in advance and the peas finish in minutes.

Add the peas only for the last 4 to 5 minutes, because that keeps them bright green and sweet. Cook them longer and they turn dull, soft and mushy.

Ina Garten noticed that most versions of this old-world Italian classic leave the peas totally overcooked, so she browns the pancetta first. Fresh mint from her garden then finishes the dish, which she shares in Make It Ahead (2014).

Source: Make It Ahead (2014)

Ina Garten Peas and Pancetta

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Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

150

kcal

Crispy pancetta and soft shallot slivers coat tender green peas in a quick sauté, with cool mint stirred in at the end. The peas only need a few minutes in the pan, so they stay sweet and snappy.

Ingredients

• 1 tablespoon good olive oil
  

• 2 1/2 ounces pancetta, 1/4-inch-diced (see note)
  

• 1 large shallot, halved and sliced
  

• 1 (10-ounce) box frozen peas, such as Birds Eye Garden Peas
  

• Kosher salt and freshly ground black pepper
  

• 1 tablespoon julienned fresh mint leaves
  

Directions

• Brown the pancetta: Heat 1 tablespoon olive oil in a 10-inch sauté pan over medium heat, then add 2 1/2 ounces diced pancetta and 1 large sliced shallot. Cook for 5 to 7 minutes, stirring now and then, until the pancetta is browned and the shallot is tender.
• Add the peas: Stir in 1 (10-ounce) box frozen peas, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Lower the heat to medium-low and cook for 4 to 5 minutes, until the peas are hot.
• Finish with mint: Stir in 1 tablespoon julienned fresh mint leaves, then taste for salt and pepper. Serve it hot while the peas are still bright green.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make peas and pancetta ahead of time?

Yes, Ina suggests sautéing the pancetta and shallots ahead and setting them aside. Right before serving, reheat that mixture, add the peas and finish the recipe so they stay green.

Can I use fresh peas instead of frozen?

Fresh peas work if you can find them in season, though they may need a few extra minutes in the pan. Frozen peas are picked and frozen at their peak, so they are a reliable choice year-round.

What can I use instead of pancetta?

Diced bacon is the easiest swap, though it will taste smokier than pancetta. Cook it the same way until browned, and you may need a little less olive oil.

How should I cut the pancetta?

Ask the store to slice the pancetta about 1/4 inch thick. At home, cut those slices into 1/4-inch dice so the pieces brown evenly and crisp up.

What's the biggest mistake with this recipe?

Overcooking the peas is the most common problem, since they turn dull and mushy. Add them at the end and cook only until hot, about 4 to 5 minutes.