Pea Pancetta & Potato Salad

A little pancetta goes a long way in this vibrant, summer side dish

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  203

• Protein

  10g

• Carbs

  27g

• Fat

  7g

• Saturates

  3g

• Fibre

  4g

• Sugar

  3g

• Salt

  1.23g

Ingredients

• 800g baby new potatoes
• 300g frozen peas
• 140g pancetta di cubetti
• juice ½ lemon
• handful each basil and mint, chopped

Directions

1. 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.
2. 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.

Categories: Barbecue, Vegetables