- 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
- 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
recipepes.com
Peas and Pancetta, recipe
PT15M
PT1H
5
455 calories
real homemade pumpkin pie
