| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1/4 pound pancetta, diced (1 cup)
- 1 shallot, sliced
- 1 teaspoon minced garlic
- Grated zest and juice of 1 orange
- 3 cups shelled fresh peas (about 1 pound)
- 1/4 cup chopped fresh parsley
- 1 tablespoon unsalted butter
- Kosher salt
Instructions
- Cook the pancetta in a large skillet over medium-low heat until crispy, about 5 minutes. Add the shallot and garlic, cook 1 minute and then add the orange juice.
- Increase the heat to medium, add the peas and cook until tender, about 3 minutes. Remove the pan from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn’t need much, if any, because the pancetta adds a natural saltiness to the dish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 176 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 306 mg |
Reviews
Really good but if I make again I will use half the amount of pancetta. I thought the amount was overpowering.
All enjoyed the dish for 2021 Easter dinner. I substituted basil for the parsley. Next time I’ll try mint as the sub.
Perfect accompaniment to just about …. anything! Simple preparation yet bursting with flavor and texture. Thanks, Michael! We truly enjoyed this with our Easter ham.
Would this be ok to make the day ahead it bring to a picnic and eat at room temperature?
Whenever I find fresh peas at Whole Foods I make these. They are a family favorite especially for Easter (with lamb) and Christmas (with duck). Don’t change anything…this is a keeper!
I noticed that I only had a 10 ounce bag of peas. I added a handful each snap and snow peas which I blanched. My son called this recipe “Tuxedo Peas”. Not a pea left in the bowl. He and my daughter-in-law are my terrible picky eaters. They loved them. Definitely a great side dish. Thank you Michael.
This has become a staple of our Easter dinner. Everyone loves this dish! Even the little ones.
Made this to go along with Easter dinner tonight and it was delicious!
I made this to go along with a seasoned steak. It was an excellent side dish. Don’t skimp on the zest because it really adds a lovely fragrance to the dish. The spouse said she’d prefer less parsley, but I found it enjoyable.
I “cheated” and used frozen peas as finding fresh peas was more of a hassle than I cared to deal with
Don’t be put off by your first mouthful. It’s an unusual combination but after the third bite, I was totally sold.
I could see this easily being made a meal by mixing in some chickpeas and maybe some kind of nut? Pistachio? Walnut?