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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.
Nutritional Info:
Per serving: 100 calories (45 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 340mg sodium, 10g carbohydrates (3g dietary fiber, 5g sugar), 4g protein.
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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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