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Parmesan Peas with Pancetta and Shallots

Yield: 4 servings 1x
Prep: 10 minsCook: 10 minsTotal: 20 minutes


  • 1 1/2 tablespoons unsalted butter, divided
  • 2 ounces pancetta, diced fine (rice size)
  • 4 ounces shallots sliced (about 3 shallots)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 pound frozen petite peas, thawed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil sliced into thin shreds (chiffonade)


  1. In a medium skillet or sauté pan, melt ½ tablespoon of butter over medium heat just to coat the pan and place in pancetta. Cook over medium until just starting to get crisp, about 3-4 minutes.
  2. Add remaining butter and shallots with salt and pepper and sauté until tender, about 2-3 minutes.
  3. Add cream and deglaze the pan, scraping any bits from the bottom. Cook for one minute then add peas.
  4. Cook just until hot, remove from heat and stir in Parmesan cheese and fresh basil.
  5. Serve immediately.

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