Peas, Bacon and Prosecco

• 4 ounces bacon, chopped
• 2 shallots, minced
• One 10.8-ounce bag frozen peas, thawed
• 1/3 cup mint leaves, chopped
• 1/2 cup freshly grated pecorino
• 1/4 teaspoon kosher salt
• 1/4 cup prosecco

1. Place the bacon in a large skillet over medium heat.
2. Cook, stirring often, until crispy and the fat has rendered, about 5 minutes.
3. Drain off all but 2 tablespoons of the bacon fat.
4. Add the shallots to the pan and cook until soft and fragrant, about 2 minutes.
5. With a wooden spoon, stir in the peas; cook until heated through, 4 minutes.
6. When the peas are hot, raise the heat to medium-high and add the mint, pecorino and salt.
7. Toss gently to combine.
8. Add the Prosecco, remove the pan from the heat, and stir until everything is evenly combined and coated in the sauce.

bacon, shallots, frozen peas, mint, freshly grated pecorino, kosher salt, prosecco

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/peas-bacon-and-prosecco.html (may not work)