Ingredients

• 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

Instructions

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