Ingredients

1 tablespoon good olive oil

2½ ounces pancetta, ¼-inch-diced (see note)

1 large shallot, halved and sliced

1 (10-ounce) box frozen peas, such as Birds Eye Garden Peas

Kosher salt and freshly ground black pepper

1 tablespoon julienned fresh mint leaves

Preparation

  1. Heat the olive oil in a medium (10-inch) sauté pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender.
  2. Add the frozen peas, 1 teaspoon salt, and ¼ teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot.
  3. Stir in the mint, taste for seasonings, and serve hot.