Smokey Lemony Peas and Carrots

6 oz. sliced good quality bacon, cut crosswise into ½” pieces
1 red onion, thinly sliced
1 lb. fresh or thawed frozen English peas
1 T. finely chopped tarragon, more for garnish
Zest of 1 lemon
Kosher salt, black pepper
Crushed red pepper flakes
Juice of 1 lemon

1. In large skillet, cook bacon and red onion over medium heat, stirring occasionally, until bacon begins to crisp up.
2. Add peas and cook until warmed through.
3. Remove from heat.
4. Stir in tarragon, zest, salt, black pepper, red pepper flakes.
5. Toss in lemon juice. Taste for seasoning.
6. Garnish with additional tarragon.