Thanksgiving Peas with Pancetta
Tender peas are tossed in nutty rendered pancetta fat and butter, then brightened with a hint of red pepper flakes for a simple holiday side dish.
Ingredients
Main
- 1 tbsp unsalted butter melted
- 4 oz pancetta diced into ¼-inch pieces
- 1.5 cups frozen peas thawed
- 0.25 tsp crushed red pepper flakes
- kosher salt and freshly ground black pepper to taste
Instructions
- Heat a medium sauté pan over medium heat and add the butter, allowing it to foam.
- Add the diced pancetta and cook, stirring occasionally, until crisp and lightly browned, about 5 minutes.
- Stir in the thawed peas and red pepper flakes, cooking until the peas are heated through and glossy, about 2–3 minutes.
- Season with kosher salt and freshly ground black pepper, then transfer to a warm bowl and serve immediately.
Notes
Personal Testing Notes:
I found rinsing the peas under cold water just before cooking ensured they stayed plump and vibrant. Storage Tip:
Leftovers store beautifully in an airtight container for up to 3 days in the refrigerator. Safety Advice:
Always cool cooked peas to room temperature within 2 hours and refrigerate promptly to maintain food safety.
I found rinsing the peas under cold water just before cooking ensured they stayed plump and vibrant. Storage Tip:
Leftovers store beautifully in an airtight container for up to 3 days in the refrigerator. Safety Advice:
Always cool cooked peas to room temperature within 2 hours and refrigerate promptly to maintain food safety.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 10g
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