Pea, pancetta & potato salad
A little pancetta goes a long way in this vibrant, summer side dish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Low-fat
- 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.
Per serving
203 kcalories, protein 10g, carbohydrate 27g, fat 7 g, saturated fat 3g, fibre 4g, sugar 3g, salt 1.23 g
Recipe from Good Food magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1570640/
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Ingredients
- 800g baby new potatoes
- 300g frozen peas
- 140g pancetta di cubetti
- juice ½ lemon
- handful each basil and mint, chopped
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6
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Low-fat
Ingredients
- 800g baby new potatoes
- 300g frozen peas
- 140g pancetta di cubetti
- juice ½ lemon
- handful each basil and mint, chopped
Per serving
203 kcalories, protein 10g, carbohydrate 27g, fat 7 g, saturated fat 3g, fibre 4g, sugar 3g, salt 1.23 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
