Name: Peas & beans with pancetta & mint
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: British
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

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Peas & beans with pancetta & mint

Peas & beans with pancetta & mint

Sara Buenfeld

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Serves 8

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.3 ratingsRate

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Do something interesting with your greens and serve up a five-a-day favourite, cooked all in one pan

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal191
fat9g
saturates2g
carbs13g
sugars3g
fibre6g
protein15g
salt0.65g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, April 2011

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A star rating of 5 out of 5.3 ratings

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