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Carrots with Peas and Pancetta

Serves 6 to 8
Time 25 min
The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.
Special Diets:
Ingredients
  • 24 baby carrots with tops
  • 3 ounces pancetta diced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons unsalted butter
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon fine sea salt
  • 2 cups fresh or frozen and thawed peas
  • Chopped chives or chervil, for garnish
Method

Trim carrot tops to 1 inch and peel or scrub carrots. Set aside.

Place pancetta in a large nonstick skillet and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Add carrots, 3/4 cups water, vinegar, butter, sugar and salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.

Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 24 baby carrots with tops
  • 3 ounces pancetta diced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons unsalted butter
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon fine sea salt
  • 2 cups fresh or frozen and thawed peas
  • Chopped chives or chervil, for garnish