Spring Peas with Pancetta

Spring Peas with Pancetta Recipe
Oxmoor House
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Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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

Note:

Lorrie Hulston Corvin,

August 2011
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