Pea, pancetta & potato salad
- Good Food team
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Serves 6
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.8 out of 5.6 ratingsRate
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A little pancetta goes a long way in this vibrant, summer side dish
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Mediterranean chicken traybake
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Ingredients
Nutrition
Units:
MetricUS
-
800g baby new potato
-
300g frozen peas
-
140g pancetta
di cubetti
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juice ½ lemon
-
handful each basil
and mint, chopped
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Nutrition: per serving
-
kcal203
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fat7g
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saturates3g
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carbs27g
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sugars3g
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fibre4g
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protein10g
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salt1.23g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, September 2011
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A star rating of 4.8 out of 5.6 ratings
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