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Recipe courtesy Michael Symon for Food Network Magazine
Photograph by Yunhee Kim
1/4 pound pancetta, diced (1 cup)
1 shallot, sliced
1 teaspoon minced garlic
Grated zest and juice of 1 orange
3 cups shelled fresh peas (about 1 pound)
1/4 cup chopped fresh parsley 1 tablespoon unsalted butter
Kosher salt
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