Camp Creek Peas With Pesto And Bacon

• 4 thick Smoked Apple wood bacon slices, cut crosswise into 1/4 inch pieces
• 1 Large onion, chopped
• 2 (10 oz) packages frozen baby peas not thawed
• 1/4 cup water
• 1-teaspoon Kosher salt
• 1/8 teaspoon chopped fresh dill
• 1 teaspoon unsalted butter
• 2 tablespoon diced garlic
• 3 Tablspoons of store bought Pesto or you can make fresh.
• 1 Tablespoon of oregano

1. Cook bacon in a 10 inch heavy skillet over moderate heat, stirring occasionally, until browned about 5 minutes. Spoon off all but 2 tablespoons fat from skillet and remove the bacon and set aside. Then add onion and cook, stirring frequently, until onions are sweated, 3 to 4 minutes. Add garlic and cook for 1 minute. Add peas, water, salt,pepper,and 1-tablespoon dill and cook, covered, stirring occasionally, until peas are tender 5 to 8 minutes. Do not over cook or peas will turn a pale green. They should be a bright green color. Serve peas in small bowls and garnish with Kosher Salt,oregano and Dill to taste.

apple wood bacon, onion, frozen baby peas, water, kosher salt, dill, unsalted butter, garlic, oregano

Taken from www.epicurious.com/recipes/member/views/camp-creek-peas-with-pesto-and-bacon-1219106 (may not work)