Pea, Pancetta & Potato Salad
This vibrant dish combines tender baby new potatoes, sweet peas, and crispy pancetta in a zesty lemon dressing, creating a flavorful medley that's perfect whether served piping hot or as a chilled salad. The fragrant mix of fresh basil and mint adds a refreshing burst of herbaceous goodness to this simple and satisfying recipe.
— Constant Cookbook
Ingredients
- 800g baby new potatoes
- 300g frozen peas
- 140g pancetta di cubetti
- juice ½ lemon
- handful each basil and mint, chopped
Instructions
- Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
- Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 6
Nutrition
- Calories: 203 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.23 milligram of sodium
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