Minted peas with pancetta recipe

  • Serves 6
  • 5 mins to prepare and 8 mins to cook
  • 181 calories / serving
  • Healthy
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Fill the kettle with water and put on to boil. Heat a small frying, add the pancetta and cook over a medium heat for 4-5mins, stirring occasionally until the pancetta is really crisp and golden. Drain off excess fat on a kitchen roll and set aside.

Whilst the pancetta cooks, place the frozen peas in a large saucepan, add boiling water from the kettle to cover and return to the boil, add the sugar snaps and boil for 3 minutes.

Drain in a colander then return them to the saucepan, add the pancetta, butter, mint and sugar and toss well to mix. Serve straight away.

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  • Ingredients

  • 75g cubed pancetta
  • 600g frozen peas
  • 200g sugarsnap peas
  • a knob of butter
  • 2tbsp chopped fresh mint
  • a pinch of sugar
  • Energy 760kj 181kcal 9%
  • Fat 7g 10%
  • Saturates 3g 15%
  • Sugars 6g 7%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 17.1g Protein 13.4g Fibre 11.2g


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