Peas and Pancetta

Peas and pancetta – fun to say, easy to make, delicious to eat! This astonishingly simple side dish combines sweet peas, salty pancetta, and creamy mozzarella in an elegant presentation that comes together in under 20 minutes.

Looking at the list of ingredients, I can almost smell a simmering split pea soup. The flavours are all there - and it begins with pancetta. Pancetta is a sort of grown-up, sophisticated version of bacon. All the richness minus the smokey profile. It crisps up nicely on the stove.

Then comes sliced shallot, for a subtle, delicate hint of onion.

Next, bring on the peas!  My recipe calls for frozen sweet peas. Frozen vegetables are not only available year-round, they’re also just as nutritious as fresh supermarket produce – if not more so.  And doesn’t everyone have a bag of peas stashed somewhere in their freezer? I like to keep two on hand – one for twisted ankles and the other for culinary adventure. Frozen peas are especially easy to cook with, because they defrost very quickly.

Lastly, stir in a few herbs and bocconcini – Italian for “little mouthfuls.” These delightful bite size balls of fresh cheese add a smooth, creamy note. Top with the crispy pancetta. Delizioso!

With no drama and very little prep, this colorful side dish can grace the table in no time. We especially love it served alongside a juicy, oven-roasted chicken.

Why You'll Love This Recipe

• Quick and easy - ready in about 15 minutes
• Great warm or at room temp
• Naturally gluten free
• Kid friendly!
• Beautiful pop of color on the table
• Perfect for spring or holiday meals

Ingredients

See the recipe card below for a full list of ingredients and measurements.

How To Make Peas and Pancetta

Here are the step-by-step instructions to make this recipe.

Step 1: Crisp up the pancetta.

In a large frying pan, cook the pancetta over medium heat until lightly crispy. Transfer to a plate and pour off the fat into a heat-safe bowl, leaving 1–2 tablespoons in the pan.

Step 2: Lightly caramelize the shallots.

Add the sliced shallots to the pan and cook in the reserved pancetta fat until softened and lightly caramelized.

Step 3: Heat the peas through.

Stir in the white wine vinegar, then immediately add the frozen peas. Cook, stirring, until the peas are warmed through.

Step 4: Add the remaining ingredients and taste for seasoning.

Remove from heat and stir in the mint, bocconcini pearls, and crispy pancetta, salt, and pepper. Toss well, taste, and adjust seasoning if needed. Transfer to a serving plate and enjoy!

Expert Tips

• Herbs - Swap mint for dill, parsley, or basil depending on what you have on hand.
• Adjust seasoning at the end: The pancetta is salty, so taste before adding extra salt.
• Presentation tip: Scatter some extra mint leaves on top for a fresh, colorful finish.

Recipe FAQs

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