Freshly shelled peas

If I had my own garden I would certainly grow my own peas. They are in season in August, and so are button (pearl) onions. Shell 500 gram peas. Cut smoked bacon in cubes. Peal button onions. Fry the button onions in two tablespoons of olive oil until slightly brown. Then add two tablespoons of water and simmer the onions with the lid closed for 5 minutes until just tender. 

Add another two tablespoons of olive oil, garlic (sliced) and the bacon. Fry for a couple of minutes. Add the fresh peas, salt and plenty of black pepper and simmer for 15 minutes. Stir in the parsley two minutes before the end of cooking.