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If you are looking for a simple side dish that pairs with just about everything, you need to give these Peas with Pancetta a try. With just a handful of common ingredients, minimal chopping and about 20 minutes from start to finish, this delicious dish is a snap to prepare.
How Many Calories and WW Points in this Peas and Pancetta Side Dish?
According to my calculations, each serving has 145 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Peas with Pancetta, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Heat the olive oil in a large skillet (affiliate link) or sauté pan.
Step 3: Add the pancetta and shallot and cook over medium heat, stirring occasionally until the pancetta begins to brown and the shallot is tender and translucent, about 5 to 7 minutes.
Step 4: Add the frozen peas, salt and pepper and cook over medium-low heat until the peas are hot and heated through, about 5 minutes.
Step 5: Turn of heat, stir in mint. Taste before serving and add additional seasonings if desired.
Step 6: Serve hot.
Step 7: Store any leftovers in an airtight container in the refrigerator.
Recipe Notes
Shallots are like smaller and milder tasting onions with just a hint of garlic. Look for them near the onions in most well-stocked grocery stores.
To make this ahead, sauté the pancetta and shallots as instructed. Remove from heat and set aside. When you are ready to finish the recipe, reheat the pancetta, add the peas and finish according to recipe directions.
Serving Suggestions
This simple gluten-free side dish pairs well with most any protein—beef, pork, chicken and salmon, shrimp or your favorite seafood.
Ways to Use Leftovers
Store any leftover peas in an airtight container in the refrigerator. Gently reheat in microwave (affiliate link) until heated through. Alternatively, reheat in a skillet on the stovetop over medium-low heat until warm.
If you’ve made this classic Peas with Pancetta, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Peas and Pancetta Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 ounces pancetta, 1/4-inch-diced
- 1 large shallot, halved and sliced
- 16 ounces frozen peas
- 1 teaspoon Salt
- 1/4 teaspoon Freshly ground black pepper
- 1-1/2 tablespoons fresh mint leaves, thinly sliced
Instructions
- Heat the olive oil in a large skillet (affiliate link) or sauté pan.
- Add the pancetta and shallot and cook over medium heat, stirring occasionally until the pancetta begins to brown and the shallot is tender and translucent, about 5 to 7 minutes.
- Add the frozen peas, salt and pepper and cook over medium-low heat until the peas are hot and heated through, about 5 minutes.
- Turn of heat, stir in mint. Taste before serving and add additional seasonings if desired.
- Serve hot.
- Store any leftovers in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Shallots are like smaller and milder tasting onions with just a hint of garlic. Look for them near the onions in most well-stocked grocery stores. To make this ahead, sauté the pancetta and shallots as instructed. Remove from heat and set aside. When you are ready to finish the recipe, reheat the pancetta, add the peas and finish according to recipe directions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Make It Ahead: A Barefoot Contessa Cookbook (affiliate link) by Ina Garten
