Italian Peas

Italian Peas and Pancetta

2 tablespoons OT rosemary olive oil

½ pound pancetta diced (substitute bacon, if desired)

2 medium shallots chopped

1-pound frozen peas

Salt and freshly ground black pepper to taste

1 pinch red pepper flakes optional

In a large skillet, heat the olive oil over medium heat until shimmering.  Add the diced pancetta to the skillet. Cook for 5–7 minutes, stirring occasionally, until crispy and golden brown, but not burnt. Use a slotted spoon to transfer the cooked pancetta to a plate lined with paper towels, leaving the fond and fat in the skillet.  Add the chopped shallots to the skillet. Sauté for 2–3 minutes, until softened and fragrant.

Add the frozen peas directly to the skillet with the shallots. Stir well to combine. Cover and cook for 4–5 minutes, stirring occasionally, until the peas are heated through.  Season the peas with salt, freshly ground black pepper, and a pinch of red pepper flakes if desired. Return the cooked pancetta to the skillet and stir everything together. Cook for an additional 2 minutes to let the flavors meld.  Serve warm.