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Spring Peas with Pancetta

Oxmoor House
Yield 6 servings (serving size: 1/2 cup)

Ingredients

  • 3 slices pancetta (about 1 ounce), chopped
  • 3/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 3 cups frozen petite green peas
  • 1 cup fat-free, lower-sodium chicken broth
  • 1/4 teaspoon salt

Nutrition Information

  • calories 79
  • caloriesfromfat 0.0 %
  • fat 2 g
  • satfat 0.7 g
  • monofat 0.2 g
  • polyfat 0.2 g
  • protein 4.6 g
  • carbohydrate 11.2 g
  • fiber 3.4 g
  • cholesterol 3 mg
  • iron 1.1 mg
  • sodium 323 mg
  • calcium 20 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add pancetta to pan; sauté 3 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add onion and garlic to drippings in pan; sauté 3 minutes or until tender.

  2. Stir peas, broth, and salt into onion mixture. Bring to a boil; reduce heat and simmer, uncovered, 6 minutes or until peas are tender, stirring occasionally. Stir in pancetta.

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  4. Young Chefs can:

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  6. Older Chefs can: