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Thanksgiving Peas

Thanksgiving Peas

A quick skillet side of crisp pancetta, tender bright peas, and fresh parsley, ready in under 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Thanksgiving Peas
  • 0.75 pound pancetta diced
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 24 ounces frozen petite peas
  • 1.5 cups chicken broth low-sodium recommended
  • 0.25 cup fresh parsley chopped
  • kosher salt and pepper to taste

Method
 

Thanksgiving Peas
  1. In a large skillet set over medium heat, add diced pancetta. Cook until crisp and golden, about 5–7 minutes, stirring occasionally.
  2. Add the diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
  3. Pour in frozen peas and chicken broth. Stir to combine, bring to a gentle simmer, then cover and cook for 5 minutes or until peas are heated through.
  4. Uncover and cook 1 more minute to reduce excess liquid. Stir in chopped parsley, season with kosher salt and freshly ground black pepper, and serve immediately.

Notes

In testing, I found cooking the pancetta over steady medium heat prevents burning.
These Thanksgiving Peas keep well in the fridge for 4 days and taste even better reheated.