Parmesan Peas with Pancetta and Shallots

• Gluten free

• Meat

  • 2 oz Pancetta

• Produce

  • 1/4 cup Basil sliced into thin shreds, fresh
  • 1 lb Peas, frozen petite
  • 4 oz Shallots

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Dairy

  • 1 1/2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese

Found on afamilyfeast.com

Ingredients

• 1½ tablespoons unsalted butter, divided
• 2 ounces pancetta, diced fine (rice size)
• 4 ounces shallots sliced (about 3 shallots)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup heavy cream
• 1 pound frozen petite peas, thawed
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil sliced into thin shreds (chiffonade)

Directions

• In a medium skillet or sauté pan, melt ½ tablespoon of butter over medium heat just to coat the pan and place in pancetta. Cook over medium until just starting to get crisp, about 3-4 minutes.
• Add remaining butter and shallots with salt and pepper and sauté until tender, about 2-3 minutes.
• Add cream and deglaze the pan, scraping any bits from the bottom. Cook for one minute then add peas.
• Cook just until hot, remove from heat and stir in Parmesan cheese and fresh basil.
• Serve immediately.