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Spring Peas with Pancetta

 

 

This side dish is great with roasted spring lamb or pork...
 

3 slices 

 

pancetta, chopped (about 1 ounce)

 

¾ cup 

 

finely chopped white onion

 

1 clove 

 

garlic, minced

 

3 cups 

 

shelled green peas or frozen petite peas

 

1 cup 

 

fat-free, less-sodium chicken broth

 

2 tsp 

 

granulated sugar

 

¼ tsp 

 

salt

 

¼ cup 

 

chopped fresh flat-leaf parsley

 

 

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.

 

Servings: 6

Yield: Serving Size: 1/2 cup

 

 Nutrition Facts

 

 

 

 

 

 

Amount Per Serving

 

 

 

Calories

 

94.11

 

Calories From Fat (16%)

 

15.49

 

 

 

% Daily Value

Total Fat 1.72g

 

3%

 

Saturated Fat 0.44g

 

2%

 

Cholesterol 6.23mg

 

2%

 

Sodium 258.96mg

 

11%

 

Potassium 268.69mg

 

8%

 

Carbohydrates 14.52g

 

5%

 

Dietary Fiber 4.23g

 

17%

 

Sugar 6.39g

 

 

 

Sugar Alcohols 0.00g

 

 

 

Net Carbohydrates 10.28g

 

 

 

Protein 5.70g

 

11%

 

 

Recipe Source
Cooking Light

 

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