1/3 Photos of Spring Peas With Pancetta
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.
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- 1Heat 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.
- 2Add onion and garlic to the drippings in the skillet. Saute for 2-5 minutes until tender.
- 3Add peas, broth, sugar, salt and pepper. Simmer, stirring occasionally, for about 5 minutes or until the peas are at the desired tenderness.
- 4Stir in chopped parsley and pancetta. Stir and heat through.
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Nutritional Facts for Spring Peas With Pancetta
Serving Size: 1 (97 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 74.0
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 102.8 mg
- Total Carbohydrate 14.1 g
- Dietary Fiber 4.1 g
- Sugars 6.3 g
- Protein 4.2 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth