Peas with Pancetta

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

  • About

Fresh peas have a sweetness that is impossible to match. But frozen peas are fine here, too. If you can’t find pancetta, substitute bacon. This is a steadfast side dish.

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 100 g/ oz unsmoked pancetta

Method

Heat the oil in a large sauté pan over a medium heat and cook the pancetta until crisp and golden. Add the onion and sauté for 5 minutes, stirring frequently.

Add the wine, reduce the heat to medium-hot and simmer gently for a few minutes to reduce slightly. When the onion begins to soften, add the peas and cook for a further 2 minutes, stirring continuously. Serve immediately.