Spring Peas with Pancetta

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

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 0.0%
  • Fat: 2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.6g
  • Carbohydrate: 11.2g
  • Fiber: 3.4g
  • Cholesterol: 3mg
  • Iron: 1.1mg
  • Sodium: 323mg
  • Calcium: 20mg


  • 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


  1. 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. 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.
  4. Young Chefs can:
  5. Measure frozen peas
  6. Add measured peas to onion mixture with adult assistance
  8. Older Chefs can:
  9. Measure broth
  10. Add pancetta to cooked peas
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