4 Serves
30 Mins
Finely chop the fresh mint leaves and set aside.
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Vitamin E
0 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
42 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
368 mg / 4,700 mgSodium
443 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
7 g / 28 gSugar
17 g / 50 gSaturated Fat
2 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Dice the pancetta and place it in a large saut pan over medium heat. Fry until the pancetta is golden and crispy, then remove with a slotted spoon to a paper towel to drain.
Pour the white wine into the hot pan to deglaze, using a spatula to scrape up the browned bits from the bottom. Reduce the liquid by half over medium heat.
Add the peas to the pan and pour in the chicken broth. Sprinkle with half of the chopped mint leaves. Bring to a boil, then reduce heat and cook uncovered until the liquid is nearly evaporated and the peas are glazed.
Stir in the creme fraiche gently to coat the peas and warm through over medium-low heat.
Fold in the crispy pancetta and the remaining mint leaves. Season with sea salt and black pepper to taste and serve immediately.
25
g95
g20
g
Yemeni
