Pancetta, pea and pasta salad

Name: Pancetta, pea and pasta salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 250g casarecce pasta; 160g (1 cup) frozen peas; 80g (1/2 cup) frozen peeled edamame beans; 100g Primo Gourmet Selection Pancetta; 1 lemon, zested and juiced; 1 tablespoon chopped fresh dill; 2 tablespoons whole-egg mayonnaise; 65g (1/4 cup) sour cream; 1 clove garlic, crushed

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $3.83 /serving

Author : Kerrie Ray

pancetta pasta peas

Ingredients

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250 grams casarecce pasta160 grams (1 cup) frozen peas80 grams (1/2 cup) frozen peeled edamame beans100 grams Primo Gourmet Selection Pancetta1 lemon, zested and juiced1 tablespoon chopped fresh dill2 tablespoons whole-egg mayonnaise65 grams (1/4 cup) sour cream1 clove garlic, crushed

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Instructions

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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.