Peas with Shallots and Pancetta


  • 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.

View full recipe at SpringPad


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