Photo Credit: Elizabeth Newman
This spring-ready side dish is super quick to whip up (only one pan needed!) and is a perfect accompaniment to chicken, beef or lamb.
Peas, Bacon and Prosecco
- 4 ounces bacon chopped
- 2 shallots minced
- One 10.8-ounce bag frozen peas thawed
- 1/3 cup mint leaves chopped
- 1/2 cup freshly grated pecorino
- 1/4 teaspoon kosher salt
- 1/4 cup prosecco
- Place the bacon in a large skillet over medium heat. Cook, stirring often, until crispy and the fat has rendered, about 5 minutes. Drain off all but 2 tablespoons of the bacon fat. Add the shallots to the pan and cook until soft and fragrant, about 2 minutes. With a wooden spoon, stir in the peas; cook until heated through, 4 minutes. When the peas are hot, raise the heat to medium-high and add the mint, pecorino and salt. Toss gently to combine. Add the Prosecco, remove the pan from the heat, and stir until everything is evenly combined and coated in the sauce.