Pea, pancetta & potato salad

Name: Pea, pancetta & potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 800 grams baby new potato; 300 grams frozen peas; 140 grams pancetta di cubetti; 1 juice lemon; 1 handful each basil and mint, chopped

Pea, pancetta & potato salad is a gluten free, dairy free, and fodmap friendly side dish. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 241 calories, 8g of protein, and 10g of fat. This recipe serves 6. It is perfect for The Fourth Of July. Head to the store and pick up basil and mint, juice of lemon, pancetta di cubetti, and a few other things to make it today. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Peas

Equipment you will use

Frying Pan

Drain.

Meanwhile, fry the pancetta in a frying pan until crisp.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice