Add this side to your Easter main course of Leg of Lamb with Roasted Potatoes.
Peas & Pancetta for Your Roman "Feaster"
Course: Features, Recipes
Servings
8
servingsPrep time
10
minutesCooking time
10
minutesIngredients
1 medium 1 onion, minced
3/4 lb 3/4 diced pancetta
1/4 cup 1/4 extra virgin olive oil
1-1/2 lbs 1-1/2 frozen peas
salt and pepper, to taste
1/2 cup 1/2 chopped mint leaves
Directions
- Sauté the onion with diced pancetta in a medium pan in 3 tbsp of olive oil until the pancetta is browned and the onion is soft.
- Add frozen peas, season with salt and pepper to taste, cook over medium heat, tossing often, until the peas are warm.
- Take the pan off the heat and swirl in remaining olive oil. Season to taste and garnish with chopped mint leaves.
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