Peas with Pancetta

• 2 tablespoons olive oil
• 3/4 cup finely chopped onion
• 1/4 cup finely chopped pancetta (about 1 1/2 ounces)
• 2 10-ounce packages frozen petite peas, thawed
• 1/4 cup finely chopped fresh Italian parsley
• 3 tablespoons canned beef broth

1. Heat 2 tablespoons olive oil in heavy large skillet over medium-low heat.
2. Add onion and pancetta and saute until onion is tender, about 5 minutes.
3. Add peas, parsley and beef broth; stir until peas are heated through, about 3 minutes.
4. Season with salt and pepper.

olive oil, onion, pancetta, petite peas, fresh italian parsley, beef broth

Taken from www.epicurious.com/recipes/food/views/peas-with-pancetta-4555 (may not work)