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Heat the olive oil in a medium (10-inch/25-cm) sauté pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 tsp. salt and ¼ tsp. pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings and serve hot. Serves 4 to 5.
Note: Ask the store to slice the pancetta ¼ inch (6 mm) thick so you can cut it in ¼-inch (6-mm) dice.
Make It Ahead: Sauté the pancetta and shallots and set aside. Before serving, reheat, add the peas and finish the recipe.
Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014)