Peas and Pancetta
User Reviews
5.0
18 reviews
Excellent
Peas and Pancetta
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This peas and pancetta situation couldn’t be an easier or more delicious side dish!
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Ingredients
- ½ pound pancetta cut into small dice
- 3 shallots halved and thinly sliced
- ½ teaspoon red pepper flakes
- 1 pound fresh peas or frozen peas that you've let thaw
- 1 lemon zested and juiced
- Kosher salt and freshly cracked black pepper
Instructions
- If using fresh peas, bring a medium pot of water to boil. Blanch the peas for 3-4 minutes and remove. If using frozen peas, skip this first step.
- Heat a large skillet over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
- Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and lemon juice cook until warmed through. Transfer to a large bowl and top with the crisp pancetta and lemon zest.
Notes
- I highly recommend serving this with pasta and a protein like chicken.
Nutrition Information
Show Details
Calories
175kcal
(9%)
Carbohydrates
11g
(4%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.04g
Cholesterol
19mg
(6%)
Sodium
194mg
(8%)
Potassium
247mg
(7%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
485IU
(10%)
Vitamin C
31mg
(34%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 19mg | 6% |
| Sodium | 194mg | 8% |
| Potassium | 247mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 31mg | 34% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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