Peas & beans with pancetta & mint
- Preparation and cooking time
- Serves 8
- 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
- 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.