Carrots with Peas and Pancetta

Serves 6 to 8
Time 25 min
Carrots with Peas and Pancetta

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

Special Diets:

Gluten FreeGluten Free

Ingredients

    24baby carrots with tops
    3 ouncespancetta, diced
    1 tablespoonred wine vinegar
    2 tablespoonsunsalted butter
    2 1/2 teaspoonssugar
    1/2 teaspoonfine sea salt
    2 cupsfresh or frozen and thawed peas
    Chopped chives or chervil, for garnish

Exclusively for Prime members in select ZIP codes.

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, 3/4 cups 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

Serving Size

Calories

100

Total Fat

5g

Saturated Fat

2.5g

Cholesterol

15mg

Sodium

340mg

Total Carbohydrate

10g

Dietary Fiber

3g

Total Sugars

5g

Protein

4g

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.