Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Peas With Pancetta, Mint and Creme Fraiche

 
One serving costs about $3.35 One serving costs about $3.35

$3.35 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,gluten free,primal side dish
spoonacular Score:45%

Spoonacular Score: 45%

 

Need a gluten free and primal side dish? Peas With Pancetta, Mint and Creme Fraiche could be an outstanding recipe to try. One portion of this dish contains about 12g of protein, 25g of fat, and a total of 354 calories. This recipe serves 4 and costs $3.35 per serving. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of sea salt, mint, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 44%. Similar recipes are Dinner Tonight: Orecchiette with Peas, Prosciutto, and Crème Fraîche, Fava Beans with Crème Fraîche and Mint, and Dinner Tonight: Spinach With Mint And Crème Fraîche.

Ingredients

Servings:
16 ounce
16 ounce frozen peas
frozen peas
5 ounces
5 ounces pancetta
pancetta
4 Tbsps
4 Tbsps white wine
white wine
4 sprigs
4 sprigs fresh mint
fresh mint
2 cups
2 cups chicken broth
chicken broth
7 ounces
7 ounces crème fraîche
crème fraîche
some
some sea salt
sea salt
some
some black ground pepper
black ground pepper
16 ounce frozen peas
16 ounce
frozen peas
5 ounces pancetta
5 ounces
pancetta
4 Tbsps white wine
4 Tbsps
white wine
4 sprigs fresh mint
4 sprigs
fresh mint
2 cups chicken broth
2 cups
chicken broth
7 ounces crème fraîche
7 ounces
crème fraîche
some sea salt
some
sea salt
some black ground pepper
some
black ground pepper

Equipment

paper towels
paper towels
frying pan
frying pan
paper towels
paper towels
frying pan
frying pan


Instructions

Finely chop the mint leaves and set aside. Dice the pancetta and drop in a saut pan. Fry the pancetta until crispy. Remove the pancetta to a paper towel to drain. Add the white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Reduce the wine by half. Add the peas to the pan and pour in the chicken broth. Sprinkle over half of the mint leaves. Bring to a boil over medium heat and cook 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). Stir in the crme fraiche and stir gently to coat the peas. Warm through over medium-low heat. Stir in the pancetta and remaining mint leaves. Season with sea salt and ground black pepper Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.35
Ingredient
16 ounces frozen peas
5 ounces pancetta
4 tablespoons white wine
4 sprigs fresh mint
2 cups chicken broth
7 ounces crème fraîche
Price
$1.78
$5.67
$0.81
$0.09
$1.51
$3.54
$13.41

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
354k Calories
12g Protein
24g Total Fat
19g Carbs
10% Health Score
Limit These
Calories
354k
18%

Fat
24g
38%

  Saturated Fat
10g
66%

Carbohydrates
19g
6%

  Sugar
8g
9%

Cholesterol
49mg
16%

Sodium
759mg
33%

Alcohol
1g
9%

Get Enough Of These
Protein
12g
24%

Vitamin C
54mg
66%

Manganese
0.56mg
28%

Vitamin B1
0.42mg
28%

Vitamin K
29µg
28%

Phosphorus
249mg
25%

Vitamin A
1234IU
25%

Fiber
5g
23%

Vitamin B3
4mg
22%

Folate
78µg
20%

Vitamin B2
0.28mg
17%

Vitamin B6
0.33mg
16%

Potassium
527mg
15%

Selenium
10µg
15%

Zinc
2mg
14%

Copper
0.26mg
13%

Magnesium
50mg
13%

Iron
2mg
12%

Calcium
95mg
10%

Vitamin B12
0.36µg
6%

Vitamin B5
0.5mg
5%

Vitamin E
0.52mg
3%

Vitamin D
0.34µg
2%

covered percent of daily need

Related Recipes