Peas and Pancetta recipes - Green pea side dishes

Author: Michael Fowler

Green pea side dishes Side dish Main Pasta

This creamy pappardelle pasta is made lighter with mascarpone and starchy pasta water instead of cream! It's filled with peas, crispy pancetta, spinach, crispy shallots, and sage.

Peas and Pancetta
Peas and Pancetta
Parmesan Peas with Pancetta and Shallots
Creamy Pappardelle with Pancetta, Peas, Spinach, and Shallot Crisps
How to cook pancetta and peas for pasta?
How to cook fresh peas and cream of peas?
How do you cook frozen peas and cream for pasta?
What are some good recipes to make with peas and garlic?

Peas and Pancetta

An Italian side dish special. Simple but full of flavor.
Provided by: Allrecipes Member
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
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

Nutrition:

How to cook:

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.

Notes: Creamy Peas and Pancetta Recipe, 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 …

Tags:

creamy pappardelle with pancetta peas spinach and shallot crisps peas with pancetta and shallots pappardelle with pancetta peas spinach and shallot crisps parmesan peas with pancetta and shallots

Peas and Pancetta

This traditional Italian side dish is easy to make and comes together quick. Great served warm or at room temperature.
Provided by: Angela Allison
Total time: 14 minutes
Cook time: 12 minutes
Prep time: 2 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 5

Ingredients:

1 tablespoon olive oil
4 ounces pancetta, diced
1 large shallot, peeled and sliced thin
16 ounce bag frozen peas
kosher salt and pepper to taste

Nutrition:

Calories: 151 kcal
Serving Size: 1 serving

How to cook:

Heat olive oil in skillet over medium heat. Add in diced pancetta and sliced shallots and cook until pancetta is crispy and shallots are browned; about 5 minutes.
Pour in peas (frozen or thawed work). Continue cooking until peas are warmed through. Season with salt and pepper.

Notes: Chicken Breast with Pancetta Cream and Peas Recipe, Add oil to pan; swirl to coat. Add garlic; cook 2 minutes, stirring frequently. Remove garlic from pan using a slotted spoon; reserve garlic. Increase heat to medium …

Parmesan Peas with Pancetta and Shallots

Parmesan Peas with Pancetta and Shallots - A simple and easy dish full of incredible flavors!
Provided by: Martha
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 9

Ingredients:

1½ tablespoons unsalted butter, divided
2 ounces pancetta, diced fine (rice size)
4 ounces shallots sliced (about 3 shallots)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup heavy cream
1 pound frozen petite peas, thawed
½ cup freshly grated Parmesan cheese
¼ cup fresh basil sliced into thin shreds (chiffonade)

How to cook:

In a medium skillet or sauté pan, melt ½ tablespoon of butter over medium heat just to coat the pan and place in pancetta. Cook over medium until just starting to get crisp, about 3-4 minutes.
Add remaining butter and shallots with salt and pepper and sauté until tender, about 2-3 minutes.
Add cream and deglaze the pan, scraping any bits from the bottom. Cook for one minute then add peas.
Cook just until hot, remove from heat and stir in Parmesan cheese and fresh basil.
Serve immediately.

Notes: Creamy Spring Peas With Pancetta Recipe, 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 …

Creamy Pappardelle with Pancetta, Peas, Spinach, and Shallot Crisps

This creamy pappardelle pasta is made lighter with mascarpone and starchy pasta water instead of cream! It's filled with peas, crispy pancetta, spinach, crispy shallots, and sage. SO much incredible flavor!
Provided by: Molly | Spices in My DNA
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 18

Ingredients:

3 shallots, thinly sliced
3 tablespoons all purpose flour
1 cup vegetable oil, for frying
3 cloves garlic, finely chopped
1/4 cup pancetta, diced (ask the deli to slice it 1/4 inch thick)
3 tablespoons olive oil
pinch of red pepper flake
pinch of dried basil
3 tablespoons fresh sage, thinly sliced
5 cups fresh baby spinach leaves
2 cups frozen peas
3/4 cup reserved starchy pasta water + another 1/4 c. if needed
3 tablespoons half and half or cream if desired
8 ounces mascarpone cheese
1/2 cup freshly grated parmesan cheese + more to serve and garnish
pinch of nutmeg
9 ounces pappardelle pasta
salt and pepper

How to cook:

Begin by making the shallot crisps. Heat the canola oil in a small saucepan over medium-high heat. Add flour to a small bowl and add a few pinches of salt and pepper. Dredge 1/3 of the shallot rings in flour (the rest of the shallots are for the pasta). Once oil is hot, fry the shallots in batches for 1-2 minutes or until golden brown and crispy. Let drain on paper towels, and set aside. Season with salt while they are hot.
Next, heat a large pot of water to boil for pasta. Heat a large skillet over medium-high heat and add the olive oil. Add the pancetta and sauté for 5-6 minutes or until golden brown and crispy. Season with a pinch of salt and pepper. Remove pancetta from skillet and place in a small bowl. Set aside.
To the same pan, add the remaining 2 thinly sliced shallots and garlic. Sauté for 2-3 minutes or until slightly golden. Add the red pepper flakes, dried basil, and spinach leaves. Reduce heat to medium/low and cook for 1 or 2 minutes, until spinach is wilted. Next add the peas and stir to heat through. (side note: The water should be boiling for the pasta at this point.) While veggies are cooking, don't forget to reserve your starchy pasta water!*
Add starchy water to the veggies, as well as half and half, mascarpone, and parmesan. Stir to combine and let simmer for 1-2 minutes. Add a pinch of nutmeg and half of the sage, the crispy pancetta, as well as more salt and pepper to taste.
Drain the pasta and toss lightly with olive oil. Place in a large serving bowl, and pour sauce over pasta, using tongs to combine, as well and any additional parmesan and pasta water if too dry. I added an additional 1/4 c. of water at this point. Garnish with remaining sage, more parmesan, and shallot crisps. Serve!

Notes: Parmesan Peas with Pancetta and Shallots, Instructions. In a medium skillet or sauté pan, melt ½ tablespoon of butter over medium heat just to coat the pan and place in pancetta. Cook over …