Fresh Peas With Pancetta And Mint - cooking recipe

Ingredients

1 ounce pancetta, finely diced
1 teaspoon olive oil
1 tablespoon minced shallot
2 lbs peas, in pod, shelled (2 c. shelled peas)
3/4 cup canned low sodium chicken broth
1 tablespoon chopped of fresh mint
salt
fresh ground black pepper

Preparation

Cook the pancetta and oil in a medium skillet over medium heat, stirring often, until the pancetta is browned.
Using a slotted spoon, transfer the pancetta to paper towels to drain.
Add the shallots to the skillet and cook, stirring often, until softened, about 1 minute.
Add the peas and stir well.
Stir in the broth and bring to a simmer.
Cover and cook until the peas are almost tender, about 5 minutes.
Uncover and increase the heat to high.
Cook until the broth is evaporated and the peas are tender, about 5 minutes.
Remove from the heat; stir in the mint.
Season with salt and pepper to taste.
Transfer to a serving bowl and serve immediately.