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Sautéed peas and pancetta

Australian Gourmet Traveller recipe for sautéed peas and pancetta by Popolo restaurant in Sydney.

  • 30 mins preparation
  • 20 mins cooking
  • Serves 10
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Sautéed peas and pancetta
Fresh peas are always better for this recipe if they’re in season, but frozen will also work – just halve the amount of stock used.


  • 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 vegetable stock (3 cups)
  • 1½ tbsp chopped mint (optional), to serve


  • 1
    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 .