Spring Peas with Pancetta and Baby Carrots
Ingredients
- 1 Southern Selects 8 oz. pack sugar snap peas
- 1 Southern Selects 8 oz. pack English Peas
- 1 Southern Selects 8 oz. pack baby carrots
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 8 oz thickly sliced pancetta, diced into ¼ inch
- 1 tbsp butter
- 1 c low-sodium broth (chicken or vegetable)
- salt & pepper
Instructions
- Preheat oven to 400 F
- Place carrots on baking sheet and drizzle with olive oil, salt and pepper
- Roast carrots for 20-30 min or until tender (turn carrots over halfway)
- Meanwhile, heat butter in a large nonstick pan over medium-high heat
- Sauté pancetta until crispy, and set aside
- Use same pan to sauté onion and garlic , about 3-4 min
- Add both peas and broth to pan and simmer until tender
- Stir in pancetta and serve each dish with 4 roasted carrots to top