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    Home » Recipes » Salads » Pancetta and Pea Salad Recipe

    LAST UPDATED: August 23, 2020 • FIRST PUBLISHED: May 28, 2019 By Toni Dash 29 Comments

    Pancetta and Pea Salad Recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pancetta and Pea Salad title

    Pea Salad with Pancetta, mint, goat cheese and shallots is a mouthwatering spring favorite. It’s fast, easy and can be made with frozen peas to enjoy all year!

    Pancetta and Pea Salad title

    English peas are a labor of love to prepare.

    But there is something so rewarding for time spent removing them from the pod.

    When peas are cooked, the sweet spring flavor is a favorite.

    The fresh sweet green peas, creamy goat cheese, shallot, salty pancetta and fresh mint are irresistible together.

    If you love pea salad, you’ll want to put this easy side dish on repeat.

    Pancetta and Pea Salad

    Fresh English peas once out of the pod are quick and easy to prepare.

    They are a perfect center ingredient for a fresh pea salad.

    This pea salad recipe uses lightly prepared ingredients for big, mouthwatering flavors!

    Pea Salad Ingredients

    The ingredients in this pea salad are fresh and full of wholesome flavors. Sweet, salty, tangy, with creamy texture from the goat cheese.

    • fresh English peas 
    • Pancetta
    • fresh Mint leaves 
    • Shallot 
    • Lemon zest
    • Olive oil
    • Kosher Salt
    • Ground Black Pepper
    • Crumbled Goat Cheese

    Frozen, thawed peas may be substituted for fresh peas.

    English Peas in a white bowl

    Use Fresh or Frozen Peas 

    This pea salad was originally created to use a rare crop of fresh English peas I found at a farm stand.

    They are so difficult to find in Colorado, I wanted to add them to something delicious!

    Can’t find fresh English peas? No worries!

    Frozen, thawed peas will also be delicious (and less work)!

    Blanching Fresh Peas

    Blanching is a technique of quick boiling then using an ice bath to stop cooking.

    For the pea salad recipe, fresh peas are blanched to cook them only slightly.

    This retains their flavor and color without making them mushy.

    For softer peas: boil them for 5-6 minutes then put into the ice bath to stop the cooking process.

    Pancetta on a white plate

    What Is Pancetta?

    Pancetta is an Italian form of pork belly cured with salt.

    It’s widely available at deli counters or with the grocery butcher.

    Sliced pancetta is chopped and sautéed adding a salty, satisfying flavor to the pea salad.

    Pancetta substitutions

    Regular bacon can be substituted for the pancetta! Use the same amount and cook it the same as noted in the recipe card.

    How to Make Pancetta and Pea Salad recipe – Step by Step

    For detailed printable recipe instructions please refer to the recipe card at the end of the blog post.

    Pea Salad recipe steps photo collage

    • Blanch the shelled peas: place them in boiling water for 1 ½ minutes (photo 1). Follow with an ice bath to cool (photo 2).
    • Drain the peas (photo 3)
    • Mince the pancetta (photo 4). Brown in a small heavy skillet until almost crispy (photo below). Drain on paper towel.

    pancetta browning in skillet

    • Combine the mint, shallot, lemon zest, olive oil, salt and pepper in a large bowl; mix together.
    • Add the peas and pancetta; mix to combine.
    • Gently fold in the goat cheese.

    Serve at room temperature for best flavor.

    Complete this Meal

    Grilled Caprese Pizza

    Fresh Peach Margarita or Fresh Peach Spritzer (non-alcoholic)

    More Recipes to Try

    • Pea Shoot Watermelon Goat Cheese salad with Balsamic Drizzle
    • 12 Amazing Recipes with Spring Vegetables
    • Instant Pot Baby Carrots with Mint
    • Sweet Mint Pesto

    pea salad recipe with pancetta, goat cheese, shallots and mint in a bowl

    Did you make it? Please RATE THE RECIPE below!

    FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST to see more delicious food, travel and what I’m up to!

    Summer Pea and Pancetta Salad | BoulderLocavore.com

    Pancetta and Pea Salad

    This salad has a delicious combination of sweet and salty flavors, and some crunch! It's simple to make and a wonderful use for fresh English peas.
    If fresh peas are not available, frozen thawed peas may be substituted.
    5 from 19 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 335kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 pound fresh English peas shelled
    • 1 ½ ounces pancetta
    • ½ cup fresh mint leaves thinly sliced
    • 1 small shallot thinly sliced
    • 1 teaspoon freshly grated lemon zest
    • ¼ cup extra virgin olive oil
    • 1/8 teaspoon kosher or sea salt
    • ¼ teaspoon ground black pepper
    • 4 ounces goat cheese crumbled

    Instructions

    Blanching the Peas

    • Place the peas in boiling water for 1 1/2 minutes, then ice water to cool. Drain in a colander.

    Making the Salad

    • Slice the pancetta thinly and then mince (refer to photo in blog post). 
    • In a small, heavy skillet, brown the pancetta until almost crispy.  Drain on a paper towel.
    • In a bowl combine the mint, shallot, lemon zest, olive oil, salt and pepper. 
    • Add peas and pancetta, fold together. 
    • Add goat cheese and fold in.  Best flavor at room temperature.

    Notes

    Adapted from Real Simple magazine

    Nutrition

    Calories: 335kcal | Carbohydrates: 17g | Protein: 13g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 310mg | Potassium: 329mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1400IU | Vitamin C: 47.8mg | Calcium: 82mg | Iron: 2.6mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: July 20, 2011

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Salt Valley says

      May 30, 2019 at 12:04 am

      Thanks for sharing such a nice and easy recipe.

      Reply
    2. cathy says

      May 29, 2019 at 6:45 am

      5 stars
      This is such a lovely flavor combination…peas and pancetta were made for each other!

      Reply
    3. Katie says

      May 28, 2019 at 8:38 pm

      5 stars
      This salad is SO good! The freshness of the peas and the saltiness of the pancetta are such an amazing combination!

      Reply
    4. Tanya Schroeder says

      May 28, 2019 at 6:29 pm

      5 stars
      This is the BEST way to eat pease!

      Reply
    5. Suzy says

      May 28, 2019 at 2:27 pm

      5 stars
      Can’t wait to use fresh spring peas to make this!

      Reply
    6. Sommer says

      May 28, 2019 at 2:25 pm

      5 stars
      Love this flavor combination!

      Reply
    7. Liz says

      May 28, 2019 at 10:31 am

      5 stars
      This is a beautiful, tasty spring salad! I’m going to hunt down some fresh peas at the farmers’ market and make it again!

      Reply
    8. Anna says

      May 28, 2019 at 10:23 am

      5 stars
      We love this salad with grilled chicken. So fresh and delicious!

      Reply
    9. April says

      May 28, 2019 at 10:14 am

      5 stars
      This was so simple and tasty! Definitely perfect for spring.

      Reply
    « Older Comments

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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