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!
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.
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.
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.
- 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.
- 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
Fresh Peach Margarita or Fresh Peach Spritzer (non-alcoholic)
More Recipes to Try
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Recipe
Pancetta and Pea Salad
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
Nutrition
Originally published: July 20, 2011
Jodi @ Southern Flavored Life says
Hi, this is my first time stopping by, but definitely not my last! This pea recipe looks absolutely dee-lish; I'm trying it tonight (but with bacon). Great blog!
Lisa @ Tarte du Jour says
Mo peas please! I am definitely making this salad just as soon as I can get my paws on some fresh peas. Summer in a bowl. Great recipe and captivating images as always!
Jenny @ Savour the Senses says
Simple yet delicious! We had two shelling pea plants in our garden this summer but the heat and the caterpillars got the best of them! I was looking forward to those, but what can you do?
Roxana GreenGirl says
a pea and goat cheese lover here too.
Every time we go to the farmers market I look for fresh peas. although it takes some time to remove the peas from their pod is totally worth it. they taste so much better!
What a great idea to pair with goat cheese,m going to make myself a tiny portion. thanks for the idea
Lauren at keep it sweet says
This looks so delicious! What a great simple summer dinner.
Barbara | Creative Culinary says
I share the same love affair. With peas. With pancetta. With goat cheese. Perfect Toni.
Jennifurla says
oh this is such a refreshing tasty recipe, love those little cute peas
Viviane Bauquet Farre says
Fantastic photography – the freshness of this meal just pops off the page. Bravo!
the Gardener says
I LOVE fresh peas! My recipe is similar to yours, minus the capers and goat cheese. Such a simple thing to make, but so delicious.
Chef Dennis says
I love fresh peas, alas my wife is not a pea fan….sigh
but I would be all over that delicious salad, pancetta and goat cheese, how could you not love it!