Spring Pea Butter With Shallot And Lemon Recipes

PEAS WITH SHALLOTS AND PANCETTA

Peas with Shallots and Pancetta image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 5

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

Steps:

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.
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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Pour the water into a small saucepan and add the salt. Bring to a simmer over high heat. Reduce the heat to low and keep the water warm as you make the risotto.
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