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 black pepper

Method

Adapted from foodista.com

1. 1Finely chop the mint leaves and set aside.
2. 2Dice the pancetta and drop in a sauté pan.
3. 3Fry the pancetta until crispy.
4. 4Remove the pancetta to a paper towel to drain.
5. 5Add the white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan.
6. 6Reduce the wine by half.
7. 7Add the peas to the pan.
8. 8Pour in the chicken broth.
9. 9Sprinkle over half of the mint leaves.
10. 10Bring to a boil over medium heat.
11. 11Cook 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).
12. 12Stir in the crème fraiche.
13. 13Stir gently to coat the peas.
14. 14Warm through over medium-low heat.
15. 15Stir in the pancetta and remaining mint leaves.
16. 16Season with sea salt and ground black pepper.
17. 17Serve immediately.