Best 6 Peas With Shallots And Pancetta Recipes

Peas with shallots and pancetta is a classic dish that is both simple to make and bursting with flavor. The combination of sweet peas, savory pancetta, and aromatic shallots creates a dish that is perfect for any occasion. Whether you're looking for a quick and easy weeknight meal or a side dish for a special dinner, this recipe is sure to please. With just a few ingredients and a little bit of time, you can create a delicious and satisfying dish that the whole family will love.

Check out the recipes below so you can choose the best recipe for yourself!

PEAS WITH SHALLOTS

Peas with Shallots image

I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
2 shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges

PEAS AND PANCETTA

Peas and Pancetta image

An Italian side dish special. Simple but full of flavor.

Provided by Anonymous

Categories Side Dish Vegetables Green Peas

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped
3 tablespoons chopped onion
1 pound frozen peas, thawed
¼ cup dry white wine
1 ½ tablespoons chopped fresh thyme leaves
salt and ground black pepper to taste

Steps:

Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 17 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 5 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 232.2 mg, Sugar 6.6 g

PEAS WITH SHALLOTS AND PANCETTA

Peas With Shallots and Pancetta image

My family really liked this recipe. When I made this recipe I cut the recipe in half. I also used onions and garlic as shallots are very pricey. I got this recipe from Food Network it's a Bobby Flay recipe from Throwdown with Bobby Flay.

Provided by internetnut

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
1/2 lb pancetta, cut into small dice
3 shallots, halved and thinly sliced
1 pinch red pepper flakes
1 lb frozen peas, thawed

Steps:

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.
Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

Nutrition Facts : Calories 158.1, Fat 7.2, SaturatedFat 1, Sodium 129, Carbohydrate 18.1, Fiber 4.8, Sugar 6.1, Protein 6.3

CREAMY PEAS AND PANCETTA

Creamy Peas and Pancetta image

This is a very quick and tasty side dish to make that will go down well with the whole family. I love fresh peas just boiled in some water and served with a little butter and mint, but my son is not as keen, so I came up with this so he would eat them and enjoy them. You can make this with frozen or fresh peas just make sure you cook the peas first if fresh.

Provided by The Flying Chef

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1/2 onion, finely chopped
3 garlic cloves, crushed
5 pancetta, rashers chopped finely
2 cups cream (I use a half fat cream, can use full fat or double cream)
1/2 cup parmesan cheese, grated
2 cups cooked fresh peas (can use frozen, you can add them straight into the cream without cooking.)
1 dash cayenne pepper
mint, sprinkle with some chopped fresh mint (optional)

Steps:

Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.
In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min's.
Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min's. If using frozen peas cook a little longer.
Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.
Serve sprinkled with fresh mint.

PEAS WITH ROASTED SHALLOTS

Peas with roasted shallots image

This flavoursome side dish of peas with caramelised onions from James Martin is healthy and versatile

Provided by James Martin

Categories Dinner, Side dish

Time 30m

Number Of Ingredients 6

Ingredients

550g shallot , peeled and halved
85g golden caster sugar
1kg frozen pea
bunch mint , chopped
3 tbsp good-quality extra-virgin olive oil
juice ½ lemon

Steps:

Turn oven to 200C/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, and add the shallots. Cook for a few mins to caramelise the outside to a nice golden colour, then transfer to the oven for 5 mins to cook through.
Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve with your favourite roast.

Nutrition Facts : Calories 176 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.03 milligram of sodium

PEAS WITH SHALLOTS & LETTUCE

Peas with shallots & lettuce image

Add sophistication to your Sunday lunch with this smart, veggie side

Provided by James Martin

Categories Dinner, Side dish

Time 30m

Yield Serves 4

Number Of Ingredients 5

Ingredients

25g butter
12 small shallots
100ml vegetable stock
300g frozen peas
1 Baby Gem lettuce , shredded

Steps:

Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.

Nutrition Facts : Calories 105 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.15 milligram of sodium

Tips:

For the best flavor, use fresh peas. If using frozen peas, thaw them completely before cooking.
Shallots have a milder flavor than onions, making them a good choice for this dish.
Pancetta adds a salty, smoky flavor to the dish. If you don't have pancetta, you can substitute bacon.
White wine adds a subtle acidity to the dish. If you don't have white wine, you can substitute chicken broth.
Fresh herbs, such as parsley or basil, add a pop of color and flavor to the dish.
Serve the peas with shallots and pancetta as a side dish or main course.

Conclusion:

This recipe for peas with shallots and pancetta is a quick and easy way to make a delicious and flavorful dish. The peas are cooked until tender, while the shallots and pancetta add a savory flavor. This dish is perfect for a weeknight meal or a special occasion.