Thanksgiving Peas
A quick skillet side of crisp pancetta, tender bright peas, and fresh parsley, ready in under 25 minutes.
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
Instructions
Thanksgiving Peas
- In a large skillet set over medium heat, add diced pancetta. Cook until crisp and golden, about 5–7 minutes, stirring occasionally.
- Add the diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
- 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.
- 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.