Sautéed Vegetables (Baggianata)

Trim the sugar peas, removing the tips and strings. Wash and drain. Prepare a soffritto with minced garlic, parsley and basil. Sauté in a pan with diced lard. Add the chopped tomatoes and sugar peas. Add the wine and let it evaporate. Adjust the salt and pepper. Cover and cook over medium heat for half an hour. Serve hot with sliced bread, warmed in the oven. In place of the sugar peas, you can use green beans along with a variety of vegetables, like peppers, eggplants and zucchini.