Pea, pancetta & potato salad
By Good Food
Contains pork – recipe is for non-Muslims only
A little pancetta goes a long way in this vibrant, summer side dish
Nutrition per serving
- 800g baby new potatoes
- 300g frozen peas
- 140g pancetta di cubetti
- juice ½ lemon
- handful each basil and mint, chopped
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.