If you’re looking for an easy green vegetable side dish for your Thanksgiving dinner, look no further. Fresh Sautéed Peas with Pancetta and Onions are a simple and elegant addition to your Thanksgiving table. The pancetta can be substitute for bacon too, after all they’re both cured pork belly and add a perfectly salty touch! Serve this easy vegetable as the perfect addition to those thick, rich, creamy casseroles Thanksgiving Day is known for.
Sautéed Peas with Pancetta and Onions
- 1 cup pancetta (or bacon), diced
- 1 medium onion, coarsely chopped
- Olive oil
- 4 cups peas
- Ground pepper
- Over medium heat, in a dry saucepan, toast the pancetta.
- Midway through toasting them, about 3 minutes, add the onions.
- When the pancetta are toasted, remove the excess fat from the saucepan.
- Add olive oil, wait until it warms up then add the peas.
- Cook the peas for about 10 – 12 minutes or until they are cooked through.
- Season with pepper and salt if still needed.
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