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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.

Tiffany Vickers Davis
Recipe by Cooking Light July 2013

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Caleb Chancey, Randy Mayor, Caitlin Bensel

Recipe Summary

hands-on:
45 mins
total:
1 hr
Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

147 calories; fat 5.4g; saturated fat 1.9g; mono fat 1.1g; poly fat 0.4g; protein 6.4g; carbohydrates 20g; fiber 4.7g; cholesterol 8mg; iron 1.6mg; sodium 297mg; calcium 43mg.
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