Shell the peas. Mince the white and green parts of the spring onions. Cut the bacon into small pieces.

Heat the olive oil and 1 tsp of butter in a frying pan on a medium heat.  Add the green onions and bacon and saute them, stirring until the bacon starts to brown slightly.

Add the peas and cook, stirring often, for 8-10 minutes.

While the peas are cooking, add the second teaspoon of butter to a small pan.  Saute the pine-nuts for 2 - 3 minutes until they are browned.  Stir them constantly, as they burn easily. Drain them on a paper kitchen-towel.

Add wine, salt and pepper to the peas and stir.

Take the peas off the heat and stir in the pine-nuts.

Chop the parsley finely and sprinkle over the peas.

This dish can be eaten hot or at room temperature.