Peas with Pancetta

  • Yield 12 servings


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


  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)



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