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