Spring Peas with Pancetta

Spring Peas with Pancetta Recipe
Becky Luigart-Stayner

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Ingredients

3 slices pancetta, chopped (about 1 ounce)
3/4 cup finely chopped white onion
1 garlic clove, minced
3 cups shelled green peas or frozen petite green peas
1 cup fat-free, less-sodium chicken broth
2 teaspoons sugar
1/4 teaspoon salt
1/4 cup chopped fresh flat-leaf parsley

Preparation

Heat a large nonstick skillet over medium-high heat. Add pancetta, and sauté 5 minutes or until crispy. Remove pancetta from pan, reserving drippings in pan. Add onion and garlic to pan; sauté for 2 minutes or until tender. Add peas, broth, sugar, and salt to pan. Simmer 5 minutes or until the peas are tender, stirring occasionally. Stir in pancetta and chopped parsley.

April 2005
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