Peas and Pancetta (or piselli con pancetta) is a simple side dish that adds a touch of elegance to your dinner table. Can be made ahead and reheated right before serving.
¼cuporange juice or 2 tablespoons frozen orange juice concentrate
Pinchof pepperif not using crushed red pepper
Pinchof Kosher saltif needed
Instructions
In a large skillet, over medium heat, cook the pancetta until browned and crispy. This takes about 3 - 5 minutes. With a slotted spoon, remove the pancetta from the skillet and set it aside in a bowl.
Add the shallot and crushed red pepper, if using, and cook until shallots are softened and starting to brown - about 2 - 3 minutes.
Stir in the orange juice. It will bubble and mostly evaporate but the flavor will already be added. If using frozen orange juice concentrate, just stir in until it melts. It’s already concentrated eliminating the need to evaporate the liquid. Just mix it in.
Add the peas and cook for 3 - 5 minutes until peas are warm. Add pepper and taste before adding salt. The pancetta is a little salty, but season with a pinch of salt if you wish.
Notes
Can be prepared ahead. Simply reheat until warmed through and serve.