Directions:
- Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
- Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.67 Kcal (1728 kJ) | ||
| Calories from fat | 226.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.14g | 39% | |
|---|---|---|---|
| Cholesterol | 45.35mg | 15% | |
| Sodium | 1096.04mg | 46% | |
| Potassium | 619.21mg | 13% | |
| Total Carbs | 30.47g | 10% | |
| Sugars | 12.27g | 49% | |
| Dietary Fiber | 8.15g | 33% | |
| Protein | 18.35g | 37% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 3.1mg | 17% | |
| Calcium | 112.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 158.95 Kcal (665 kJ) | ||
| Calories from fat | 87.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 39% | |
|---|---|---|---|
| Cholesterol | 17.47mg | 15% | |
| Sodium | 422.16mg | 46% | |
| Potassium | 238.5mg | 13% | |
| Total Carbs | 11.74g | 10% | |
| Sugars | 4.73g | 49% | |
| Dietary Fiber | 3.14g | 33% | |
| Protein | 7.07g | 37% | |
| Vitamin C | 10.4mg | 45% | |
| Iron | 1.2mg | 17% | |
| Calcium | 43.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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