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Peas with Pancetta & Shallot

December 22, 2013 by Angela LeMoine 2 Comments

peapancetta

 

Ok we are in the final stretch here before Christmas! I wanted to share one last side dish recipe with you, this one happens to be on my menu. Peas with Pancetta & Shallot is easy to make but really delicious with the sweetness of the peas, the salty crisp pancetta and the caramelized shallot.

I’ll be hosting 28 people for Christmas Day so intricate dishes is NOT what i’m going for. With that being said, just because something isn’t “fancy” doesn’t mean it is boring by any means! After many years of hosting our big Italian family i’ve learned a few tricks, one being keep is simple! Side dishes should have just a handful of ingredients and require as little prep as possible. Its all about choosing ingredients that work well with each other and pack a good punch of flavor! 3 main ingredients, almost no effort and delicious flavors makes this perfect for a crowd!

{this recipe is not large enough for 28 people, but perfect for 8 people} 

Happy Eats and Wishing you and your family a very Merry Christmas!!!! Be sure to stay tuned for lots of New Years hors d’oeuvres recipes coming up right after Christmas! I’m really excited about these dishes!

A little “Sneak Peek” of whats to come… Crostini with Whipped Ricotta & Olive Tapenade; Prosciutto Cups with Arugula, Tomato & Mozzarella; Puff Pastry Wrapped Brie with Maple Glazed Almonds; Buffalo Chicken Sausage Balls; Mushroom Radicchio & Fontina Pizzettes and last but not least {for good luck in the new year} Slow Cooker Black Eyed Peas & Ham!

 

Peas with Pancetta & Shallot
Ingredients
  • 2- 24 oz bags frozen sweet peas
  • 10-12 ounces pancetta, diced
  • 2 large shallots, diced
  • olive oil
  • fresh ground pepper
Instructions
  1. In a large saute pan, over medium low heat, add in a few drizzles of olive oil.
  2. Add in the shallots and pancetta and allow to slowly cook for about 10-15 minutes, until the pancetta is crisp and the shallots are slightly golden. Low and slow is key here.
  3. Stir in the frozen peas. Season with pepper and salt to taste {keep in mind that the pancetta is salty, so taste first} and cook until the peas are just tender.
  4. If you are making ahead of time {which I recommend} shut the heat then add the peas. You don’t want them to turn to mush, they will cook just fine when you go to warm them before serving.
3.5.3228

Filed Under: Side Dish Tagged With: christmas, easy, holiday, side dish, vegetable

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Comments

  1. Nicky

    January 22, 2014 at 7:55 pm

    Pancetta and shallots are ath great combination. I use them with brussel sprouts and green beans quite often. Thanks so much for sharing this today during Little Family Adventure’s FB party

    Reply

Trackbacks

  1. Thanksgiving Side Dishes NOT cooked in the oven! - Bowl Me Over says:
    December 12, 2016 at 6:44 pm

    […] to the side from the LeMoine Family Kitchen is a delicious Peas with Pancetta & Shallots – Angela is used to hosting a crowd and this side is so simple, but is fancy enough for a […]

    Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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