Spring Peas With Pancetta

5.0(7)

This comes from the April 2005 issue of Cooking Light. They recommend that you do not substitute bacon for the pancetta as the smoky flavor would overwhelm the peas. The unsmoked pancetta really balances the sweetness of the new peas. You can substitute frozen petite green peas for the fresh.

by Kim127·published 2008-05-08

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Vegetable

Servings

6 serving(s)

Total time

20 min

prep 5 min

Calories / serving

74 kcal

Ingredients (9)

serves

3 slices pancetta (about 1 ounce)pancetta
3/4 cup white onion, finely choppedonion
1 garlic clove, mincedgarlic
3 cups shelled green peas
1 cup reduced-sodium fat-free chicken broth
2 teaspoons sugarsugar
1/4 teaspoon saltsalt
1/4 teaspoon pepperpepper
1/4 cup fresh parsley, choppedparsley

Instructions (5 steps)

01Heat a non-stick skillet over medium-high heat. Add the pancetta and saute for about 5 minutes or until the pancetta is crispy. Remove pancetta. Chop pancetta into pieces.
02Add onion and garlic to the drippings in the skillet. Saute for 2-5 minutes until tender.
03Add peas, broth, sugar, salt and pepper. Simmer, stirring occasionally, for about 5 minutes or until the peas are at the desired tenderness.
04Stir in chopped parsley and pancetta. Stir and heat through.

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Rich recipe — supports nutrition-aware planning.