Sautéed peas and pancetta


  • Serves 10 people

  • 2 tbsp extra-virgin olive oil
  • 2 white onions, cut into 1cm dice
  • 80 gm flat mild pancetta, cut into 1cm dice
  • 750 gm podded peas (1.5kg unpodded)
  • 750 ml (3 cups) vegetable stock
  • 1½ tbsp chopped mint (optional), to serve
01   Heat olive oil in a large saucepan over medium heat, add onion and pancetta and cook, stirring occasionally, until onion is translucent (10 minutes). Add peas, cook for 1 minute, then add stock and season to taste. Increase heat to high, then simmer until peas are tender (8-10 minutes for fresh; 1-2 minutes for frozen). Add mint, season to taste and serve hot.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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