Parmesan Peas with Crispy Pancetta

Parmesan Peas with Crispy Pancetta

Recipe courtesy of Tiffani Thiessen


  • 4 slices prosciutto 
  • 2 tablespoons unsalted butter
  • 3 shallots, sliced 
  • Kosher salt, to taste 
  • Freshly ground black pepper, to taste 
  • One 14-ounce bag frozen peas, thawed 
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice 
  • ¼ cup grated Parmesan 
  • 1 bunch watercress


Preheat oven to 425 degrees F. Lay the prosciutto in an even layer on a baking sheet and bake until crispy and deep golden brown, about 8 minutes. Remove from oven and let cool. 

Meanwhile, melt the butter in a large saute pan over medium heat. Add the shallots and cook until softened and translucent, about 4 minutes. Season the shallots with salt and pepper. Next, add in the thawed peas and cook until warmed through, about another 3-4 minutes. Season the peas with salt to taste and remove from heat. Stir in the lemon zest, juice and parmesan. Add the peas to a large bowl and add the watercress on top, the heat from the peas will lightly wilt the watercress. Top with the crispy prosciutto and serve immediately. 

Serves 4-6

Photography by Rebecca Sanabria



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