While technically not a pulse, because this pea is not dried, it is still a wonderful pea dish.

Peas with Pancetta


  • 1 Tbs. good olive oil 
  • 2 1/2 ounces pancetta, diced
  • 1 large shallot, halved and sliced 
  • 1-10-ounce box frozen peas
  •  salt and pepper to taste



Heat the olive oil in a medium sauté pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender.

Shallot and Pancetta in Frying Pan

Cooked pancetta

Add the frozen peas, 1 tsp. salt and 1/4 tsp. pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot.

Peas added to shallot

Serves 4-5.


Make It Ahead: Sauté the pancetta and shallots and set aside. Before serving, reheat, add the peas and finish the recipe.

Recipe adapted from Ina Garten, Make It Ahead (Clarkson Potter, 2014)


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