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Peas and Pancetta for Your Roman “Feaster”

full frame shot of green peas

Photo by Pixabay on Pexels.com

Add this side to your Easter main course of Leg of Lamb with Roasted Potatoes.

Peas & Pancetta for Your Roman "Feaster"

Peas & Pancetta for Your Roman "Feaster"

Recipe by Andrew Cotto
0.0 from 0 votes
Course: Features, Recipes
Servings

8

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 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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