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.