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Author Notes: Peas cooked in pancetta and a healthy serving of Parmesan cheese. —anne fassnacht
- 4 ounces pancetta, diced
- 1 shallot, chopped
- 10 ounces fresh peas
- 1/4 cup chicken broth
- 1/2 cup Parmesan cheese
- salt and pepper to taste
- Over medium heat cook pancetta for 5 minutes
- Add shallot to the pancetta and sweat the shallot until soft and translucent.
- Add peas to the pan, add chicken broth and cook covered for 10 minutes, or until peas are soft.
- Toss with 1/4 cup of the cheese, salt and pepper to taste. When ready to serve garnish with remaining cheese.