Photo: Caleb Chancey, Randy Mayor, Caitlin Bensel
Hands-on Time
45 Mins
Total Time
1 Hour
Yield
Serves 4 (serving size: 3/4 cup)

Substitute lima beans if field peas aren't available. We love the contrast of deep purple basil, but you can use any fresh basil with delicious results.

How to Make It

Heat a medium saucepan over medium-high heat. Add pancetta; cook 3 minutes or until crisp, stirring frequently. Remove pancetta from pan with a slotted spoon; set aside. Add onion to drippings in pan; cook 5 minutes or until tender. Stir in garlic; cook 1 minute. Add peas, pepper, and salt; cook 30 seconds. Add 1/2 cup water to pan; bring to a simmer. Cover and simmer 25 minutes or until peas are tender. Add corn and olives; simmer, covered, 2 minutes. Sprinkle evenly with reserved pancetta and basil.

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