Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


Rate or Review

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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial