Peas With Pancetta, Mint and Creme Fraiche

Ingredients

• •16 ounces peas
• •5 ounces pancetta
• •4 tablespoons white wine
• •4 sprigs mint
• •2 cups chicken broth
• •7 ounces crème fraiche
• •sea salt
• •ground pepper

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Method

From foodista.com — read the original

1. 1Finely chop the mint leaves and set aside.
2. 2Dice the pancetta and drop in a saut pan. Fry the pancetta until crispy.
3. 3Remove the pancetta to a paper towel to drain.
4. 4Add the white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Reduce the wine by half.
5. 5Add the peas to the pan and pour in the chicken broth.
6. 6Sprinkle over half of the mint leaves. Bring to a boil over medium heat and cook uncovered until the liquid is almost completely evaporated and the peas are nicely glazed. (The peas can hold at this point, covered, for half an hour).
7. 7Stir in the crme fraiche and stir gently to coat the peas. Warm through over medium-low heat.
8. 8Stir in the pancetta and remaining mint leaves. Season with sea salt and ground black pepper
9. 9Serve immediately.