Peas and Pancetta

Peas and Pancetta
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces pancetta, chopped
  • 3 tablespoons chopped onion
  • 1 pound frozen peas, thawed
  • 1/4 cup dry white wine
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • salt and ground black pepper to taste


  1. Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

05/18/2018
Peas and Pancetta, recipe PT15M PT1H 5 455 calories

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