Heat the olive oil in a heavy-bottomed, 14-inch saute pan over medium heat.  When the oil is hot, add the bacon and cook for 2 minutes, stirring occasionally.  Add the peas, garlic, sage, and rosemary.  Season with salt and pepper.  Cook for 2 minutes, stirring frequently to prevent sticking.  Add 1 cup of the warm water and cook, uncovered, until the water has evaporated, about 20 minutes.  When all the water has evaporated, add the remaining 1/2 cup warm water and cook, uncovered, for an additional 10 minutes.