Sweet Peas with Pancetta and Zesty Lemon-Mint Gremolata

There are some foods that just taste like childhood, and for me, sweet peas were one of them. I can still picture the little bowl next to my plate, always prepared the exact same way, bless my mother’s heart. Just boiled peas with a pat of butter melted on top. It was simple, it was fine, but it was never exciting.

As I started hosting my own dinners, I realized that a good side dish can truly make a meal sing. I looked at that humble bag of frozen peas in my freezer and thought, you have so much more potential. I wanted to create a sweet peas recipe that wasn’t just a space-filler on the plate but a dish people would actually ask for.

My journey started with adding something savory and salty to cut through the sweetness. Crispy pancetta was the perfect answer. But it still needed a pop of brightness and texture. That’s when I dreamed up the lemon-mint gremolata. It’s a simple topping of toasted breadcrumbs, fresh mint, and lemon zest that completely transforms the dish. This isn’t just a side of peas, y’all. This is an experience.

These Sweet Peas with Pancetta and Lemon-Mint Gremolata are now a staple for my spring gatherings, Easter dinner, and any time I want to make a weeknight meal feel a little more special. It’s proof that with a few thoughtful touches, even the most traditional dishes can become unforgettable.

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Why This Sweet Peas Recipe Works

Sweet peas have long been a fixture on the American dinner table, a simple vegetable side that’s both comforting and easy to prepare. For generations, the go-to method was a quick boil or steam, finished with butter, salt, and pepper. It’s a classic for a reason. The natural sweetness of the peas pairs beautifully with the richness of butter, creating a familiar taste that many of us grew up with.

It’s popular because it’s reliable and kid friendly. You always know what you’re going to get. But I believe that even the most beloved classics can benefit from a little reinvention. This recipe takes that dependable foundation and builds upon it with layers of flavor and texture that elevate it from a simple vegetable to a standout side dish.

The first game changer is the pancetta. Unlike bacon, which is smoked, pancetta is salt cured pork belly. This gives it a clean, pure, savory pork flavor that complements the peas without overpowering them with smokiness. When diced and crisped, it provides these delightful little bursts of salty, crunchy goodness that contrast perfectly with the tender peas.

But the real secret weapon, the element that makes everyone’s eyes widen with the first bite, is the lemon-mint gremolata. A traditional gremolata is a mix of parsley, garlic, and lemon zest. My version swaps parsley for bright, cool mint and adds toasted panko breadcrumbs for an irresistible crunch. The mint brings a surprising freshness, the lemon zest adds a zippy brightness that cuts through the richness, and the toasted panko gives a wonderful, light, crispy texture. Together, these elements create a complex, exciting dish that is truly more than the sum of its parts.

Ingredients for Sweet Peas

One of the best things about this recipe is how it uses a handful of simple, high quality ingredients to create something truly spectacular. You don’t need a long, complicated shopping list to make these incredible sweet peas. It’s all about letting each component shine.

The star, of course, is the humble sweet pea. I almost always use frozen peas for this recipe. They are picked and flash frozen at their absolute peak of freshness and sweetness, which often makes them a better choice than the “fresh” peas at the grocery store that may have been sitting for a while. They cook up perfectly every time.

The ingredient that brings that irresistible savory crunch is the pancetta. If you can, buy it from the deli counter in a single thick slice so you can dice it yourself. This gives you more control over the size and texture. For the gremolata, make sure you use panko breadcrumbs, not regular. Panko is lighter and flakier, which results in a much crispier, more delicate crunch when toasted. And please, use fresh mint and fresh lemon zest. There is just no substitute for the bright, vibrant flavor they provide.

• 2 tablespoons olive oil, divided
• 1/4 cup panko breadcrumbs
• 1/4 cup finely chopped fresh mint
• 1 teaspoon lemon zest
• 3 ounces pancetta, finely diced
• 1 medium shallot, finely minced
• 1 (16-ounce) bag frozen sweet peas
• 1/4 cup low-sodium chicken or vegetable broth
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Each ingredient plays a crucial role. The shallot provides a mild, aromatic base, the broth helps to steam the peas to perfection, and the final swirl of butter brings everything together with a touch of creamy richness. It’s a symphony of simple flavors, perfectly balanced.

Step-by-Step Instructions For Making Sweet Peas

This recipe comes together surprisingly quickly, making it perfect for a weeknight but special enough for company. The key is to prep your ingredients ahead of time, a little mise en place as the chefs say, so you can move smoothly from one step to the next. Finely chop your mint, zest your lemon, and dice your pancetta and shallot before you even turn on the stove.

Make The Lemon-Mint Gremolata

This is the topping that will make your sweet peas famous, so let’s give it the attention it deserves. In a small, dry skillet over medium heat, add one tablespoon of olive oil. Once it shimmers, add the panko. You need to stay close and stir frequently. Panko can go from pale to burnt in a blink. You’re looking for a beautiful, even golden-brown color, which should take about 2 to 3 minutes. The moment it’s ready, immediately pour it into a small bowl to stop the cooking process. Letting it sit in the hot pan will burn it. To the toasted panko, add your finely chopped mint and lemon zest, and toss it all together. Set this magic dust aside for later.

Crisp The Pancetta

In a medium saucepan or a large skillet, add your diced pancetta over medium heat. There’s no need for extra oil at first. The goal is to let the fat render out slowly, which is what makes the pancetta bits so wonderfully crisp. This will take about 5 to 7 minutes. Once it’s crispy and delicious, use a slotted spoon to transfer it to a plate lined with a paper towel, leaving all that flavorful rendered fat behind in the pan. That fat is liquid gold.

Sauté The Shallot

Take a look at the fat left in the pan. If it looks like you need a little more, add that remaining tablespoon of olive oil. Add your finely minced shallot to the pan and sauté it in the pancetta fat until it’s softened and translucent. This step builds the aromatic foundation of the dish. The shallot will become sweet and fragrant, infusing the oil with its flavor.

Cook The Sweet Peas

Now it’s time for the main event. Add the entire bag of frozen sweet peas directly to the saucepan along with the broth. No need to thaw them first. Increase the heat to medium-high. The broth will come to a simmer and steam the peas perfectly. Stir occasionally until they are heated through and tender, which usually takes about 4 to 5 minutes. Be careful not to overcook them. You want them to be tender but still have a slight pop when you bite into them, not mushy.

Finish With Butter And Seasoning

Once the peas are perfectly cooked, remove the pan from the heat entirely. This is an important step. Tossing in the butter off the heat allows it to melt and emulsify with the remaining broth, creating a light, glossy sauce that coats every single pea. Stir in the butter, kosher salt, and freshly ground black pepper until the butter is completely melted.

Fold In The Pancetta

Gently fold the crispy pancetta back into the peas. We do this at the very end to ensure the pancetta stays as crisp as possible. You want that textural contrast in every bite.

Garnish And Serve Immediately

Transfer your beautiful peas to a serving dish. Just before you bring it to the table, sprinkle the lemon-mint gremolata generously over the top. Serving immediately ensures the panko stays crunchy and the mint and lemon are at their most fragrant and flavorful. Enjoy the compliments!

How To Serve Sweet Peas

These are not your average, everyday peas, so don’t be afraid to show them off. While they are certainly easy enough to make for a simple weeknight dinner, they truly shine as part of a larger, more festive meal. Their vibrant green color and sophisticated flavors make them a perfect side dish for holidays like Easter or Christmas, or for a lovely Sunday supper with family.

The balance of sweet, savory, and bright flavors in this dish makes it an incredibly versatile partner for a variety of main courses. Think about what you’re serving and how these peas can complement it. Here are a few of my favorite pairings:

• Roasted Chicken or Turkey: The savory pancetta and bright mint are a classic and beautiful pairing with simple roasted poultry.
• Grilled Pork Chops or a Pork Loin Roast: Pork and peas are a timeless combination, and the lemon in the gremolata cuts through the richness of the meat perfectly.
• Pan-Seared Salmon or Halibut: The bright, fresh flavors of the mint and lemon are a dream with flaky, delicate fish. You can even serve the fish right on top of a bed of the peas.
• Seared Scallops: For a truly elegant meal, the sweetness of the scallops is wonderfully enhanced by the salty pancetta and fresh herbs.

Beyond traditional pairings, you can also get creative with how you serve them. Consider stirring the leftover peas into a creamy risotto or an orzo pasta dish for an easy and flavorful lunch the next day. They are also fantastic piled onto toasted crostini that’s been spread with a layer of creamy ricotta cheese for a simple, elegant appetizer. No matter how you serve them, these sweet peas are guaranteed to be a hit.

How To Store & Reuse Sweet Peas Leftovers

While these sweet peas are absolutely best when served fresh, leftovers can still be delicious if you store them properly. The biggest challenge is preserving the wonderful textures we worked so hard to create, specifically the crispy pancetta and the crunchy gremolata. A little bit of strategy goes a long way here.

The golden rule for storing these leftovers is to keep the components separate if possible. If you anticipate having extras, set some of the peas aside before you garnish them. Storing the gremolata separately is essential.

• Storing the Peas: Place the leftover peas and pancetta mixture in an airtight container and store it in the refrigerator. They will keep well for up to 3 days.
• Storing the Gremolata: Keep the lemon-mint gremolata in a separate small, airtight container at room temperature. Storing it in the fridge can introduce moisture, which will make the panko soggy. It will stay crunchy for a day or two this way.
• Reheating: The best way to reheat the peas is in a skillet over medium-low heat. Add a splash of water or chicken broth to the pan to create a little steam and prevent them from drying out. Stir gently until warmed through. I would advise against using the microwave, as it tends to make the peas tough and can create mushy spots.

Once the peas are reheated, you can sprinkle them with the reserved gremolata and enjoy. If you have leftover peas that were already mixed with the topping, they’ll still taste great, even if the crunch is gone. You can also get creative and give them a second life. Try mashing them lightly with a fork and spreading them on a piece of toast with a drizzle of olive oil. They are also fantastic folded into an omelet or frittata with a little goat cheese. The possibilities are delicious!

Substitutions & Variations For Sweet Peas

I always say a good recipe is like a good road map. It shows you the best way to get there, but it also allows for a few detours along the way. This sweet peas recipe is incredibly forgiving and easy to adapt based on what you have on hand or your personal dietary needs. Don’t be afraid to play around and make it your own!

Whether you need to make it vegetarian or just want to experiment with different flavor profiles, there are plenty of simple swaps that work beautifully. Here are some of my favorite ideas to get you started:

• Make it Vegetarian or Vegan: To make this dish vegetarian, simply omit the pancetta. To replace the savory flavor and texture, sauté 4 ounces of finely chopped cremini or shiitake mushrooms in olive oil until they are brown and crispy. For a crunchy element, add a handful of toasted pine nuts or slivered almonds at the end. For a vegan version, use olive oil or a plant-based butter instead of dairy butter.
• Protein Swaps: If you don’t have pancetta, crispy prosciutto or classic bacon are excellent substitutes. Bacon will lend a smokier flavor to the dish. Just be sure to drain most of the bacon fat, as it can be more potent than pancetta drippings.
• Herb Variations: While I love the fresh, bright flavor of mint, this gremolata is also wonderful with other fresh herbs. Try substituting the mint with an equal amount of fresh basil for an Italian flair, or use classic flat-leaf parsley for a more traditional gremolata taste.
• Add Some Richness: For an even more decadent side dish, you can stir in a splash of heavy cream or a few tablespoons of grated Parmesan cheese along with the butter at the end. This creates a wonderfully creamy sauce that clings to the peas.
• Spice it Up: If you like a little bit of heat, add a pinch of red pepper flakes to the pan along with the shallots. It will add a subtle warmth that nicely contrasts the sweetness of the peas and the coolness of the mint.

Think of these as starting points. Cooking should be fun and creative, so use this recipe as a template and let your taste buds be your guide. You might just discover your own signature version of this fantastic side dish.

5 FAQs About Sweet Peas

Here are some straightforward answers to the most common questions I receive about this sweet peas recipe.

Can I use fresh sweet peas for this recipe?

You absolutely can use fresh sweet peas, especially if you are lucky enough to have them growing in your garden or can find them at a local farmers market in the spring. There’s nothing quite like the taste of a truly fresh pea! However, there are a few things to keep in mind. “Fresh” peas from a grocery store have often traveled a long way and have been sitting for a while, during which time their natural sugars begin converting to starch. This can make them less sweet and more mealy than their frozen counterparts, which are flash-frozen within hours of being picked.

If you are using fresh peas, you may need to blanch them first, especially if they are on the larger side. To do this, bring a pot of salted water to a boil, drop the peas in for just 1 to 2 minutes until they turn a vibrant green, and then immediately transfer them to a bowl of ice water to stop the cooking process. After they’ve cooled, drain them well and proceed with the recipe from the step where you add them to the pan with the sautéed shallot. You may need slightly less cooking time in the pan since they are already partially cooked.

What is pancetta and how is it different from bacon in this sweet peas recipe?

This is a great question, as pancetta and bacon are often found right next to each other in the store. Both are made from pork belly, but their preparation is what sets them apart. The key difference is that bacon is smoked after it’s cured, while pancetta is just cured with salt and spices and then dried. This means bacon has a prominent smoky flavor that can sometimes dominate a dish. Pancetta, on the other hand, has a cleaner, more straightforward savory pork flavor.

For this sweet peas recipe, I specifically call for pancetta because its flavor is more nuanced. It provides a wonderful salty, savory counterpoint to the sweet peas without masking their delicate taste with smoke. It allows the freshness of the mint and the brightness of the lemon to really shine through. While you can certainly substitute bacon in a pinch, it will create a dish with a distinctly different, smokier flavor profile.

My gremolata wasn’t crunchy. What went wrong with my sweet peas topping?

A soggy gremolata is such a disappointment, but it’s usually a very easy problem to fix! There are two likely culprits when your topping loses its crunch. The first is the toasting process. It’s crucial to toast the panko breadcrumbs until they are a deep, even golden brown. If they are under-toasted, they will absorb moisture from the other ingredients and the steam from the peas much more quickly. Also, be sure to remove them from the hot pan immediately after toasting to prevent them from continuing to cook and potentially burning.

The second, and most common, reason for a non-crunchy gremolata is timing. This topping must be added at the absolute last minute, right before the dish hits the table. If you sprinkle it on while the peas are still steaming in the serving bowl, or if you mix it in and let it sit for even a few minutes, the panko will absorb that moisture and lose its delightful crispness. For best results, keep the gremolata in a separate bowl and sprinkle it over the peas just as you’re serving them.

How can I make this sweet peas recipe vegetarian?

It is incredibly easy to make a delicious vegetarian version of this sweet peas dish. The pancetta provides a savory, umami flavor and a crispy texture, and both of those elements can be replicated with plant-based ingredients. My favorite way to do this is by using mushrooms. Finely dice about 4 ounces of cremini or shiitake mushrooms and sauté them in a tablespoon of olive oil over medium-high heat until they are deeply browned and crispy. Remove them from the pan and set them aside, just as you would with the pancetta.

To add another layer of texture and richness, you can also add a quarter cup of toasted pine nuts, slivered almonds, or even shelled pistachios, folding them in at the very end. To ensure the entire dish is vegetarian, be sure to use vegetable broth instead of chicken broth. For a completely vegan dish, simply substitute the unsalted butter with a high-quality vegan butter or an extra drizzle of good olive oil. The result is a side dish that is every bit as complex and satisfying.

Is it possible to prepare these sweet peas ahead of time for a party?

Yes, you can definitely do some prep work in advance to make day-of assembly a breeze, which is a lifesaver when you’re hosting. I wouldn’t recommend making the entire dish ahead of time, as the peas are best when freshly cooked, but you can prepare all the individual components. This is actually my preferred method when I’m serving this for a holiday meal or dinner party.

You can make the entire lemon-mint gremolata up to a day in advance. Just store it in a small, airtight container at room temperature to keep it dry and crunchy. You can also cook the pancetta ahead of time. Let it cool completely, then store it in an airtight container in the refrigerator. On the day you plan to serve, all you need to do is sauté the shallot, cook the peas with the broth, stir in the butter, and then fold in your pre-crisped pancetta. Transfer to a serving bowl, top with your pre-made gremolata, and no one will ever know you didn’t make it all from scratch right then and there.

Try These Recipes Next

If you loved this fun twist on a classic side dish, you’ll definitely enjoy some of the other flavorful and comforting recipes I have here on the blog.

• Easy Stout Shepherd’s Pie Recipe: This is pure comfort in a dish, with a rich, savory filling made even more delicious with a splash of stout beer for incredible depth of flavor.
• Crispy Prosciutto & Chicken Fried Rice Recipe: Take your fried rice to the next level with this recipe that uses crispy prosciutto for a salty, crunchy element that is absolutely irresistible.
• The Best Tuna Casserole Recipe: Forget the canned soup, this from-scratch tuna casserole is creamy, cheesy, and topped with a buttery, crunchy topping that will make you fall in love with this classic all over again.

I hope you’ll give these a try and let me know what you think!