Best 7 Snap Peas With Pancetta Recipes

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Snap peas with pancetta is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of sweet snap peas and salty, crispy pancetta is irresistible, and the dish can be served as a side dish or a main course.

Let's cook with our recipes!

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

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

CREAMY SPRING PEAS WITH PANCETTA



Creamy Spring Peas With Pancetta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6-8 servings

Number Of Ingredients 10

Kosher salt
2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
4 ounces pancetta, chopped
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
Juice of 1 lemon
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
  • Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
  • Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
  • Photograph courtesy Anna Williams

Nutrition Facts : Calories 216, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 43 milligrams, Sodium 595 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA



Leek Risotto With Sugar Snap Peas and Pancetta image

Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.

Provided by Susan Spungen

Categories     dinner, grains and rice, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 tablespoons olive oil
3 ounces thinly sliced pancetta or bacon
1 quart chicken stock
3 large leeks, white parts only, split lengthwise, sliced 1/4-inch thick and thoroughly washed (about 3 cups)
2 garlic cloves, smashed
Kosher salt and black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tablespoon unsalted butter
2 ounces grated Pecorino (about 3/4 cup), plus more for topping
8 ounces sugar snap peas, strings removed, snap peas halved lengthwise
1/2 cup snipped chives (optional)

Steps:

  • Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
  • Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
  • Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
  • Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
  • Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
  • Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

PARMESAN SNAP PEA PASTA



Parmesan Snap Pea Pasta image

My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 30m

Yield 12 servings

Number Of Ingredients 9

1 pound fresh sugar snap peas (about 5 cups), trimmed
1 package (16 ounces) angel hair pasta
5 tablespoons olive oil, divided
1 medium red onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon coarsely ground pepper
1-1/4 cups grated Parmesan cheese, divided

Steps:

  • In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.

Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

SPRING PEAS WITH PANCETTA



Spring Peas With Pancetta image

This comes from the April 2005 issue of Cooking Light. They recommend that you do not substitute bacon for the pancetta as the smoky flavor would overwhelm the peas. The unsmoked pancetta really balances the sweetness of the new peas. You can substitute frozen petite green peas for the fresh.

Provided by Kim127

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3 slices pancetta (about 1 ounce)
3/4 cup white onion, finely chopped
1 garlic clove, minced
3 cups shelled green peas
1 cup reduced-sodium fat-free chicken broth
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh parsley, chopped

Steps:

  • Heat a non-stick skillet over medium-high heat. Add the pancetta and saute for about 5 minutes or until the pancetta is crispy. Remove pancetta. Chop pancetta into pieces.
  • Add onion and garlic to the drippings in the skillet. Saute for 2-5 minutes until tender.
  • Add peas, broth, sugar, salt and pepper. Simmer, stirring occasionally, for about 5 minutes or until the peas are at the desired tenderness.
  • Stir in chopped parsley and pancetta. Stir and heat through.
  • Serve.

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

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

SNAP PEAS WITH PANCETTA



Snap Peas with Pancetta image

Number Of Ingredients 9

1 pound Sugar Snap Peas
1/4 pound Pancetta sliced
1/2 cup Olive Oil
2 tablespoons Lemon Juice
2 tablespoons Champagne or White Vinegar
1/4 cup Minced Red Onion
5 tablespoons Romano Cheese
1/2 teaspoon Black Pepper
1 teaspoon Kosher Salt

Steps:

  • Bring 3 quarts of water to a boil and add 1 salt. Fill a large bowl with ice water and have a colander ready in the sink. Put the Snap Peas into the boiling water for 10 - 15 seconds, drain and immediately put them into the ice water. Cool and then drain. Cut each snap pea in half length wise and put into a bowl.
  • Place Pancetta and 1 tablespoon of water into a saute pan and cook over medium heat until the Pancetta is browned and crisp. Transfer to a plate with paper towels to cool.
  • To make vinaigrette, wish together the olive oil, lemon juice and vinegar. Pour enough vinaigrette on the snap peas to moisten. Add the red onion, crumbled pancetta, Romano cheese, salt and black pepper to taste. Toss well and serve.

Tips:

  • Choose fresh, crisp snap peas for the best flavor and texture.
  • If you don't have pancetta, you can substitute bacon or prosciutto.
  • To save time, you can cook the snap peas and pancetta in a single skillet.
  • If you want a more flavorful dish, you can add a splash of white wine or chicken broth to the skillet.
  • Serve the snap peas and pancetta immediately, garnished with fresh parsley or chives.

Conclusion:

Snap peas with pancetta is a quick, easy, and delicious side dish that is perfect for any occasion. The combination of sweet snap peas and salty, crispy pancetta is sure to please everyone at the table. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy side dish, give snap peas with pancetta a try. You won't be disappointed!

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