With all of these sweet posts lately (Crostoli, Chocolate Nutella Molten Lava Cakes, Panna Cotta *drool*) I have been craving some veggies. I know, you might want to check my temperature. I thought the same thing. But you know before I know it, it’s going to spring (dare to dream - I am ovah all this snow) and wiggly jiggly is only good in jello if you know what I mean. 

This is a side dish that you can whip up in no time flat. I always try to have frozen peas in my freezer. They run those 10/10 specials ALL the time at the grocery & it’s a great time to load up. And this is the perfect recipe for them! There are only 4 ingredients in here (okay 5 but I don’t count s/p evah! You should always have those, always) & are things that you probably have in your fridge/pantry. If you don’t have Pancetta you can substitute bacon, just don’t use the fatty pieces, you want the meat sections for this! Don’t get me wrong, I do lurve the fat but for this, you’ll want the meat portions.

You can whip this dish up in about 10 mins & it’s the perfect compliment to just about any meal! So the next time you’re making something and need a veggie to go with, give this a try! Even my bambini like it. Although I think they’d eat anything with Pancetta in it, and well who could blame them ; ) It is after all the Ferrari of bacon ; ) tee hee

Baci!

What you’ll need:
1 lb frozen peas
1/2 onion - minced
3-4 strips of Pancetta (bacon can be substituted)
4 tbsp unsalted butter
salt

What to do:
Cut your Pancetta into small strips. Add 1 turn of Olive Oil into your pan & over medium-high heat cook Pancetta until crispy. Remove & set aside. Add the butter into the pan & saute onions until translucent. Once translucent, add the peas and approx 1/4 cup of lukewarm water, season with salt, mix well & simmer until peas are tender. Sprinkle the Pancetta on top & gently mix through.

Buon Appetito!

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