Spring Peas with Pancetta

Spring Peas with Pancetta
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons sugar
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 cup fat-free, less-sodium chicken broth
  • ¾ cup finely chopped white onion
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • 2 teaspoons sugar
  • + 9 more ingredients
    • 1 cup fat-free, less-sodium chicken broth
    • ¼ cup chopped fresh flat-leaf parsley
    • ¾ cup finely chopped white onion
    • 3 cups shelled green peas or frozen petite green peas
    • 3 cups shelled green peas or frozen petite green peas
    • 1 garlic clove, minced
    • 3 slices pancetta, chopped (about 1 ounce)
    • 3 slices pancetta, chopped (about 1 ounce)
    • ¼ teaspoon salt

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 pe...

View full recipe at My Recipes

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