Fresh Peas With Pancetta and Mint

In 'Spring Gatherings' by Rick Rodgers

• Ready In: 45 mins
• 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

1. Cook the pancetta and oil in a medium skillet over medium heat, stirring often, until the pancetta is browned.
2. Using a slotted spoon, transfer the pancetta to paper towels to drain.
3. Add the shallots to the skillet and cook, stirring often, until softened, about 1 minute.
4. Add the peas and stir well.
5. Stir in the broth and bring to a simmer.
6. Cover and cook until the peas are almost tender, about 5 minutes.
7. Uncover and increase the heat to high.
8. Cook until the broth is evaporated and the peas are tender, about 5 minutes.
9. Remove from the heat; stir in the mint.
10. Season with salt and pepper to taste.
11. Transfer to a serving bowl and serve immediately.