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Fresh Peas With Pancetta and Mint

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“In 'Spring Gatherings' by Rick Rodgers”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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