Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Spring Peas with Pancetta

Cooking Light APRIL 2005

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

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.

advertisement

Go to full version of

Spring Peas with Pancetta recipe

advertisement