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.
Ingredients
- 150 grams pancetta
- 4 shallots thinly sliced
- 1 tbsp white wine vinegar
- 3 cups frozen peas
- 1 tbsp fresh mint
- ½ cup bocconcini pearls
- salt and pepper to taste
Instructions
- 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.
- Add the sliced shallots to the pan and cook in the reserved pancetta fat until softened and lightly caramelized.
- Stir in the white wine vinegar, then immediately add the frozen peas. Cook, stirring, until the peas are warmed through.
- 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!
Notes
- 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.