Fresh Peas With Pancetta and Mint |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In 'Spring Gatherings' by Rick Rodgers 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 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.
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