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Lemony Peas with Bacon and Tarragon

Servings: 4

Sweet peas play well with smoky bacon and tangy lemon. This makes a stupendous side for seared or grilled salmon or crisp-skinned chicken.


  • 6 oz. sliced bacon, cut crosswise into 1/2-inch pieces
  • 1 large shallot or 1/2 small red onion, thinly sliced
  • 1 lb. fresh or thawed frozen English peas (about 3-1/4 cups)
  • 1 Tbs. finely chopped fresh tarragon; more for serving
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Aleppo pepper or crushed red pepper flakes
  • 1-1/2 Tbs. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 15
  • Sodium (mg): 460
  • Carbohydrates (g): 17
  • Fiber (g): 5
  • Sugar (g): 5
  • Protein (g): 11


  • In a large skillet, cook the bacon and shallot over medium heat, stirring occasionally, until the bacon begins to crisp, about 8 minutes. add the peas and cook until warmed through, 3 to 4 minutes. remove from the heat. Stir in the tarragon, zest, 1/2 tsp. salt, and a generous pinch each of black pepper and Aleppo. Toss with the lemon juice, top with more tarragon, and serve.
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Reviews (2 reviews)

  • afulton | 04/12/2020

    Do you blanch the fresh english peas first?

  • butta211 | 03/29/2018

    Absolutely delicious. Used the chopped pancetta from trader joes. Hubby and the kids loved it. Making it again for Easter.

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