Peas & Pancetta is one of my favorite Thanksgiving sides.  Be sure to use petite peas as they are sweeter than full size peas and make a better balance for the salty pancetta.  I like to use the pre-diced pancetta from Trader Joe’s. It just makes life easier and around Thanksgiving I’ll take very ounce of easier I can get! 

Ingredients:

4oz diced pancetta (1 cup)

1 large shallot, minced (apx 1/2 cup)

16oz frozen petite peas, thawed (apx 3 cups)

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Instructions:

Brown the pancetta in a large non-stick skillet over medium heat, about 5 minutes.  Using a slotted spoon remove the pancetta from the pan and set aside on a paper towel-lined plate.  Add the shallots to the skillet and using a wooden spoon scrape the brown bits from the bottom of the pan as you sauté the shallots until they are translucent, but not browned, about 2 minutes.  Add the peas to the pan along with the salt, pepper and reserved pancetta.  Gently toss the peas in the pan until they are just warmed through, about 3 minutes.  Be careful not to over cook the peas or they will get dimpled and mealy.