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Peas with Pearl Onions & Pancella



  • 1 tablespoon extra-virgin olive oil

  • 4 ounces pancetta, diced

  • 2 tablespoons butter

  • 4 cloves garlic, minced

  • 2 (16 ounce) bags frozen peas

  • 1 (15 ounce) bag frozen pearl onions

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper


1. Heat oil in a large pot over medium-high heat. Add pancetta; cook until crisp and brown, about 5 minutes. Using a slotted spoon, transfer it to a paper-towel-lined plate.

2. Add butter and garlic to the pot. Cook, stirring, until the garlic is soft, about 30 seconds. Add peas, onions and the pancetta. Cook, stirring occasionally, until the vegetables are hot, about 10 minutes. Season with salt and pepper.


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