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Pea, pancetta & potato salad

Pea, pancetta & potato salad

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A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal203
fat7g
saturates3g
carbs27g
sugars3g
fibre4g
protein10g
low insalt1.23g
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Ingredients

Method

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, September 2011

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Overall rating

A star rating of 4.8 out of 5.4 ratings
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