Italian inspired peas and pancetta with fresh thyme

    (24)
    30 min

    An Italian side dish special. Simple but full of flavour. Delicious served alongside roast dinners or other meat dishes.

    DQ

    Andalucia, Spain
    1 person made this

    Ingredients
    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 60g (2 oz) pancetta (or unsmoked streaky bacon), chopped
    • 1/4 teaspoon finely chopped garlic
    • 3 tablespoons chopped onion
    • 450g (1 lb) peas, frozen and defrosted
    • 4 tablespoons dry white wine
    • 1 1/2 tablespoons fresh thyme, leaves only
    • salt and freshly ground black pepper, to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the olive oil in a frying pan on a low medium heat. Add the pancetta and sauté for about 3 minutes until browned but not crisp.
    2. Add garlic and onion and continue cooking, stirring occasionally, for a further 4 minutes or so until onions have softened a bit. Stir in the peas, wine, thyme and salt and pepper to taste.
    3. Bring to the boil, reduce heat and simmer for 3 to 5 minutes or so until peas are tender and liquid reduced somewhat. Serve immediately.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (18)

    by
    31

    No ho-hum peas these. These are peas all dressed up pretty. Onion, pancetta, fresh thyme and white wine (and I couldn’t help adding a bit of fresh minced garlic) - what a great, flavorful combination of ingredients! Happy to be the first reviewer and give this recipe two thumbs up.  -  25 Nov 2014  (Review from Allrecipes US | Canada)

    by
    4

    We made this dish as a side to a nice Chicken Dish. The Peas were a hit, a real gourmet side dish for sure! Easy Peasy (Pun Intended) Thanks Don!  -  17 Apr 2015  (Review from Allrecipes US | Canada)

    by
    4

    Nice change from the your ordinary peas. The thyme really works well here, and I also added some garlic. In a pinch, I'm sure bacon would be a good sub for the pancetta.  -  16 Feb 2015  (Review from Allrecipes US | Canada)

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