Peas and Pancetta

By carol gorman

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

Preparation

Step 1

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.