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Peas & Pancetta

Photo: Quentin Bacon

  • 1 tablespoon good olive oil
  • 2½ ounces pancetta, ¼-inch-diced
  • 1 large shallot, halved and sliced
  • 1 (10-ounce) box frozen peas, such as Birds Eye Garden Peas
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon julienned fresh mint leaves

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 ¼ teaspoon 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 hot.

Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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