2 tbspextra-virgin olive oil2white onions, cut into 1cm dice80 gmflat mild pancetta, cut into 1cm dice750 gmpodded peas (1.5kg unpodded)750 ml (3 cups)vegetable stock1½ tbspchopped mint (optional), to serve
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.