Instructions

1. 1

   Finely chop the mint leaves and set aside.

2. 2

   Dice the pancetta and drop in a saut pan. Fry the pancetta until crispy.

3. 3

   Remove the pancetta to a paper towel to drain.

4. 4

   Add the white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Reduce the wine by half.

5. 5

   Add the peas to the pan and pour in the chicken broth.

6. 6

   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).

7. 7

   Stir in the crme fraiche and stir gently to coat the peas. Warm through over medium-low heat.

8. 8

   Stir in the pancetta and remaining mint leaves. Season with sea salt and ground black pepper

9. 9

   Serve immediately.