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Peas and Pancetta for Your Roman “Feaster”

full frame shot of green peas

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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


Prep time


Cooking time




  • 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


  • 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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