Peas with Shallots and Pancetta (Bobby Flay) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1/2 pound pancetta, cut into small dice |
3 shallots, halved and thinly sliced |
pinch red pepper flakes |
1 pound frozen peas, thawed |
Directions:
1. Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
2. Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
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