WEEKDAYS 1e|12c|p

Peas and Pancetta

Ina Garten
|
Servings: 4 - 5
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easy
|
1 to 30 min

From Ina's book, "Make it Ahead", make this crowd pleasing side dish for your family tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Peas and Pancetta
  • 1 tablespoon Good Olive Oil
  • 2 1/2 ounces Pancetta (1/4" dice)
  • 1 large Shallot (halved and sliced)
  • 10 ounces Box Frozen Peas
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 tablespoon Julienned Fresh Mint Leaves
Directions
  • Heat the Olive Oil in a medium (10-inch) sauté pan, add the Pancetta and Shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the Pancetta is browned and the Shallot is tender.
  • Add the Frozen Peas, 1 teaspoon Salt, and 1/4 teaspoon of Pepper and cook over medium-low heat for 4 to 5 minutes, until the Peas are hot.  Stir in the Mint, taste for seasonings, and serve.

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