Lunch: Peas and Pancetta

Recipe by Hasta Luego An Italian side dish special. Simple but full of flavor.

Ingredients

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

Instructions

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.

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