Northern Italian cooks use peas often; in this side dish, the vegetable gets a boost from the Italian bacon called pancetta. If it is unavailable in your area, finely chopped regular bacon can be substituted.
Recipe information
Yield
Serves 6
Ingredients
2 tablespoons olive oil
3/4 cup finely chopped onion
1/4 cup finely chopped pancetta (about 1 1/2 ounces)
2 10-ounce packages frozen petite peas, thawed
1/4 cup finely chopped fresh Italian parsley
3 tablespoons canned beef broth
Preparation
Heat 2 tablespoons olive oil in heavy large skillet over medium-low heat. Add onion and pancetta and sauté until onion is tender, about 5 minutes. Add peas, parsley and beef broth; stir until peas are heated through, about 3 minutes. Season with salt and pepper.
