Spring Vegetables with Orange Sauce – Volpi Foods

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 ounce Pancetta , chopped
• 2 large shallots, halved and thinly sliced
• Kosher salt and freshly ground black pepper
• 1 bunch baby or small, thin carrots with tops (about 1/2 pound), peeled and trimmed, leaving 1/2-inch of the tops, cut in half lengthwise if thick
• 2 cups sugar snap peas, trimmed and strings removed
• 1½ cups peas, fresh or frozen
• 2 tablespoons unsalted butter
• finely grated zest and juice of one large orange
• 1 tablespoon unsalted butter
• 1 to 2 tablespoons white balsamic vinegar
• 3 tablespoons hazelnuts, toasted and chopped
• 12-inch skillet with lid