Broad Beans, Peas, Pancetta and Mint

This was gorgeous.

I didn’t cook anything extra with it either. I also didn’t follow the recipe exactly…

So what you need is:

220g Broad Beans
190g Peas (I used garden peas)
140g Pancetta – I use more than that, to bulk it up from a tasty side to a big bowl for everyone
Olive Oil
1 Lemon, zested and juiced
Mint ( I had a lot of mint as I grow it in the garden and it was needed)
100g Ricotta – I used 250g
Black pepper

So cook the beans and peas as you normally would. I like mine a little crunchy so did 7 minutes on the broad beans and 3 on the peas. While they are cooking whisk up a few good grinds of black pepper, the lemon juice and 2 tbsp of olive oil.

Dressing made. Drain the beans and peas and leave to cool. While they are cooking (or if you’re good at multi-tasking) fry the pancetta off until golden and crispy. Once cooked drain the fat from them.

Pour dressing over the beans and peas. Add the pancetta, tear the mint and pop it on top. Mix it up and dot the ricotta over the top.


This is another of the Eight Days of Salad


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