Peas and zucchini with pancetta
91 g, (6 slices) fat trimmed
½ medium, finely chopped
1 clove(s), crushed
2 medium, thinly sliced
frozen green peas
1 cup(s), 120g, thawed
- Heat a medium non-stick frying pan over medium heat. Add pancetta and cook, stirring, for 2–3 minutes or until crisp. Transfer to a plate lined with paper towel. Drain off any excess oil.
- Reheat pan over low heat. Add onion and cook for 5 minutes or until softened. Increase heat to high. Add garlic and zucchini and cook, stirring, for 5 minutes or until zucchini is tender.
- Add pancetta and peas and cook, stirring, for 2 minutes or until heated through. Serve.