Sweet Peas with Bacon & Lemon
Recipe Mari Loewen, Styling Carol Dudar, Photography Paula Wilson
Sweet peas, salty bacon, bright lemon — if you like peas, this is the perfect side. Start by frying chopped bacon until it’s deeply golden, then set it aside so it stays perfectly crisp. In the same pan, soften finely sliced shallots with a whisper of red pepper flakes — just enough warmth, nothing bossy. Add blanched baby peas, a squeeze of fresh lemon, and plenty of zest. The citrus wakes everything up in the best way. Finish with that crunchy bacon on top and you’ve got a side dish that tastes restaurant-fancy but takes almost no effort.
½ pound bacon, chopped
3 shallots, halved and thinly sliced
½ teaspoon red pepper flakes
1 pound frozen best-quality sweet baby peas (thawed)
1 lemon, zested and juiced
Sea salt and freshly cracked black pepper
If using fresh peas, bring a medium pot of water to boil. Blanch the peas for 3-4 minutes and remove. If using frozen peas, skip this first step.
Heat a large skillet over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon 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 lemon juice cook until warmed through. Transfer to a large bowl and top with the crisp pancetta and lemon zest.
