Ina Garten Italian Peas And Pancetta

This savory sweet Ina Garten Italian Peas and Pancetta is made with frozen peas, crispy pancetta, and shallots, and ready in 15 minutes. Tossing the bright green peas in the salty rendered fat creates an incredible burst of flavor. I rely on this quick side dish when my main course needs a salty contrast.

Why This Classic Works

I used to think frozen peas were boring until I tried rendering pancetta first to build a savory base. The salty pork fat completely transforms the sweet, tender peas into something rich.

My biggest surprise was how the splash of chicken stock deglazes the pan and glazes the vegetables. It pulls all those brown bits off the bottom of the skillet for maximum flavor.

Ina Garten Italian Peas And Pancetta Ingredients

• 1 tbsp olive oil
• 4 oz pancetta, diced
• 1/2 cup chopped shallots (about 2 shallots)
• 1 clove garlic, minced
• 16 oz frozen peas
• 1/4 cup chicken stock
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Ina Garten Italian Peas And Pancetta

1. Crisp the pancetta: Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook for 4-5 minutes until browned and crisp.
2. Sauté the aromatics: Add the chopped shallots to the skillet. Cook for 3 minutes until translucent, then stir in the minced garlic for 1 minute.
3. Simmer the peas: Stir in the frozen peas, chicken stock, salt, and pepper. Simmer for 4-5 minutes until the peas are heated through and the liquid reduces slightly.

Recipe Tips

• Do not thaw the peas: Using them straight from the freezer keeps them bright green and prevents a mushy texture.
• Watch the salt: Pancetta is inherently salty, so taste the dish before adding the full amount of kosher salt.
• Let the fat render: Give the pancetta enough time over medium heat to slowly release its fat without burning.

What To Serve With Peas And Pancetta

This side dish pairs well with roasted chicken or a simple seared steak. The salty pork cuts through rich meats, while the sweet peas balance the plate.

How To Store

Keep leftover peas and pancetta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to prevent the peas from turning gray.

FAQs

Can I use bacon instead of pancetta?

Yes, thick-cut bacon works well if you cannot find pancetta. It will add a smokier flavor to the finished dish.

Can I use fresh peas?

Absolutely, just blanch fresh peas for a minute in boiling water before adding them to the skillet.

Can I make this ahead of time?

It is best served immediately for the best color, but you can chop the shallots and pancetta beforehand to save prep time.

Nutrition

• Calories: 180
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 500mg
• Total Carbohydrate: 14g
• Protein: 9g

Ina Garten Italian Peas And Pancetta

Recipe by Paula

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Rich, salty, sweet Ina Garten Italian Peas and Pancetta uses crispy diced pancetta, chopped shallots, and frozen sweet peas in just 15 minutes. This quick, savory side dish provides an incredible texture contrast and is a fantastic last-minute addition to busy weeknight dinners.

Ingredients

• 1 tbsp olive oil

• 4 oz pancetta, diced

• 1/2 cup chopped shallots (about 2 shallots)

• 1 clove garlic, minced

• 16 oz frozen peas

• 1/4 cup chicken stock

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Crisp the pancetta: Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook for 4-5 minutes until browned and crisp.
• 2. Sauté the aromatics: Add the chopped shallots to the skillet. Cook for 3 minutes until translucent, then stir in the minced garlic for 1 minute.
• 3. Simmer the peas: Stir in the frozen peas, chicken stock, salt, and pepper. Simmer for 4-5 minutes until the peas are heated through and the liquid reduces slightly.