Step 1

Cook pasta in a medium pan of boiling water according to packet directions until al dente. Place peas and beans in a medium heatproof bowl. Cover with boiling water and leave for 2 minutes. Drain and rinse under cold water.

Step 2

Meanwhile, preheat grill. Place pancetta slices in a single layer on an oven tray. Cook under hot grill for 2-3 minutes each side or until crisp. Remove and cool.

Step 3

Drain pasta and run under cold water. Place in a large bowl with peas and beans. Add lemon rind. Tear pancetta and add with chopped dill. Whisk mayonnaise, sour cream, garlic and lemon juice in a small jug or bowl. Pour dressing over salad. Season with salt and pepper and toss to combine. Serve.