Peas & Beans With Pancetta & Mint
This vibrant and flavorful recipe combines tender broccoli, sweet petits pois, and nutty soya beans with crispy wafer-thin smoked pancetta, all brought together with a refreshing hint of lemon juice and aromatic mint leaves. Each bite is a delightful harmony of textures and tastes, making this dish a perfect balance of nutritious and delicious.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 100g wafer thin smoked pancetta rashers
- 480g pack frozen soya beans (or broad beans)
- 200g broccoli
- 500g frozen petits pois
- juice of a lemon
- good handful mint leaves, roughly chopped
Instructions
- Heat the oil in a large pan and fry the pancetta until it turns golden, taking care not to burn it. Lift from the pan, then tip the soya beans into the pan juices and arrange the broccoli on top. Add 6 tbsp water, cover tightly and steam for 10 mins or until the broccoli is tender. Meanwhile, snip the pancetta into pieces with scissors.
- Stir the petits pois into the pan and cook for 2 mins more, then remove from the heat and toss in the lemon juice, mint and crispy pancetta pieces.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 8
Nutrition
- Calories: 191 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.65 milligram of sodium
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