Fresh Peas With Pancetta And Mint

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.