Peas & Pancetta
- Level: Easy
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 138
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 9
- Sodium
- 212
- Total: 20 min
- Active: 20 min
Ingredients
1 tablespoon good olive oil
2 1/2 ounces pancetta, 1/4-inch-diced
1 large shallot, halved and sliced
1 (10-ounce) box frozen peas, such as Birds Eye Garden Peas
Kosher salt and freshly ground black pepper
1 tablespoon julienned fresh mint leaves
Directions
- Heat the olive oil in a medium (10-inch) saute 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 teaspoon salt, and 1/4 teaspoon 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.