Carrots with Peas and Pancetta
4

Serves 6 to 8

The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.

View user submitted photos
    Ingredients: 
    • 24 baby carrots with tops
    • 3 ounces pancetta, diced
    • 3/4 cup water
    • 1 tablespoon red wine vinegar
    • 2 tablespoons butter
    • 2 1/2 teaspoons sugar
    • 1/2 teaspoon salt
    • 2 cups fresh or frozen and thawed peas
    • Chopped chives or chervil, for garnish
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    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, 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 carbohydrate (3g dietary fiber, 5g sugar), 4g protein
    Special Diets: 

    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. See our Terms of Service.

    Recipe Discussion