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.
Young Chefs can:
- Measure frozen peas
- Add measured peas to onion mixture with adult assistance
Older Chefs can:
- Measure broth
- Add pancetta to cooked peas