Peas with Pancetta

  • Yield 12 servings

Ingredients

1/4 cup olive oil
1 1/4 cups finely chopped onions
1/3 cup finely chopped pancetta or bacon (about 3 ounces)
4 packages (10 ounce) frozen petite peas, thawed
1/3 cup finely chopped fresh Italian parsley
1/3 cup canned reduced-sodium chicken broth
Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large heavy skillet over medium-low heat.
  2. Add the onion and pancetta and saute for 8 minutes or until the onion is tender.
  3. Add the peas, parsley and chicken broth and cook for 5 minutes or until the peas are heated through.
  4. Season with salt and pepper.

Recipe reprinted with permission from The Saturday Club, Main Line Entertains (The Saturday Club, 2005)

Comments

Follow

Get every new post delivered to your Inbox.

Join 282 other followers