Peas with Shallots and Pancetta

Ingredients

• 2 tablespoons olive oil
• ½ pound pancetta, cut into small dice
• 3 shallots, halved and thinly sliced
• Pinch red pepper flakes
• 1 pound frozen peas, thawed

1. 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.

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