2 tablespoons olive oil
2 tablespoons diced pancetta (Italian-style bacon)
4 tablespoons chopped onion
2 teaspoons chopped garlic
2 cups fresh or thawed frozen peas
1 teaspoon chopped fresh parsley
� teaspoon salt
� teaspoon pepper
� cup canned chicken broth or homemade chicken stock or water


1. Put the olive oil and pancetta in a saut� pan and cook over medium heat until the pancetta begins to brown. Transfer the pancetta to another dish with a slotted spoon.
2. In the same pan, cook the onion and garlic over low heat until the onions are soft, about 4 minutes. Add the cooked pancetta, peas, chopped parsley, salt, pepper and chicken stock or water. Bring to a boil, then simmer until all the liquid is absorbed, about 10 minutes. The peas are now ready.

If you are using fresh peas, Nick Stellino recommends increasing the cooking time by 5 to 10 minutes.

Peas With Onion and Bacon
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