Fresh Peas With Pancetta and Mint
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 ounce pancetta, finely diced
- 1 teaspoon olive oil
- 1 tablespoon minced shallot
- 2 lbs peas, in pod, shelled (2 c. shelled peas)
- 3⁄4 cup canned low sodium chicken broth
- 1 tablespoon chopped of fresh mint
- salt
- fresh ground black pepper
directions
- Cook the pancetta and oil in a medium skillet over medium heat, stirring often, until the pancetta is browned.
- Using a slotted spoon, transfer the pancetta to paper towels to drain.
- Add the shallots to the skillet and cook, stirring often, until softened, about 1 minute.
- Add the peas and stir well.
- Stir in the broth and bring to a simmer.
- Cover and cook until the peas are almost tender, about 5 minutes.
- Uncover and increase the heat to high.
- Cook until the broth is evaporated and the peas are tender, about 5 minutes.
- Remove from the heat; stir in the mint.
- Season with salt and pepper to taste.
- Transfer to a serving bowl and serve immediately.
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