Braised Peas with Pancetta and Walnuts

Braised Peas with Pancetta and Walnuts

Course lunch, Side Dish, Starter
Keyword Easter, Pancetta
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 -6 people as an accompaniment
Calories 260kcal


  • ½ tbsp rapeseed oil
  • 150 g smoked diced pancetta
  • 5 spring onions sliced
  • 300 g frozen peas
  • 1 clove garlic crushed
  • 50 g California Walnuts roughly chopped
  • 300 ml chicken stock
  • 2 sprigs mint leaves only
  • 1 tsp Dijon mustard


  • Heat the oil in a large frying pan and fry the pancetta for 3 minutes until crispy, drain off most of the excess oil. Add the spring onions, peas and garlic and fry for a further 3 minutes.
  • Stir in the walnuts, stock, mint and Dijon and cook for 2-3 minutes.


Serving: 184g | Calories: 260kcal | Carbohydrates: 9.4g | Protein: 11g | Fat: 19g | Saturated Fat: 3.9g | Fibre: 4.9g | Sugar: 5g


Cook’s tip
Great served with roast leg of lamb.
1.2g salt per serving
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