Tuesday, March 27, 2012

Making Tuesday Tasty-Peas With Shallots and Pancetta

Easter and Passover are coming. It's always nice to have an added flair to a traditional side dish or veggie dish. Here is a pea recipe with a twist. Enjoy


  • 2 tablespoons olive oil
  • 1/2 pound pancetta, cut into small dice
  • 3 shallots, halved and thinly sliced
  • Pinch red pepper flakes
  • 1 pound frozen peas, thawed


Heat the oil in a large high sided saute pan 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 cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

*recipe is courtesy of foodnetwork.com*