Recipe: <!-- -->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.
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Vegetable brush
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 24 baby carrots with tops
- 3 ounces pancetta, diced
- 1 tablespoon red wine vinegar
- 2 tablespoons unsalted butter
- 2 1/2 teaspoons sugar
- 1/2 teaspoon fine sea salt
- 2 cups fresh or frozen and thawed peas
- Chopped chives or chervil, for garnish
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