HARICOTS VERTS WITH PANCETTA

MAKES 6 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 25 MINUTES

115 g smoked pancetta or double-smoked bacon, cut in ¼-inch strips 1 tbsp unsalted butter 12 small shallots or cipollini onions, quartered 1 cup peeled roasted chestnuts (about two 100 g bags) 450 g haricots verts, trimmed and halved crosswise 1 tsp fresh thyme Cut pancetta into ½-inch pieces. In nonstick skillet, melt butter over medium-high heat; sauté pancetta, stirring occasionally, until beginning to sizzle, about 3 minutes. Add shallots and chestnuts; cook, stirring often, until pancetta is crisp and shallots are golden and beginning to soften, about 10 minutes.

Meanwhile, in large saucepan of boiling salted water, cook haricots verts until bright green and tendercrisp, about 4 minutes. Drain; add to pancetta mixture. Stir in thyme.

PER SERVING about 205 cal, 7 g pro, 8 g total fat (3 g sat. fat), 29 g carb (4 g dietary fibre, 6 g sugar), 22 mg chol, 399 mg sodium, 414 mg potassium. % RDI: 5% calcium, 9% iron, 10% vit A, 25% vit C, 25% folate.