Peas are a powerhouse of nutrition. They are high in fiber and protein and their sweetness comes from the natural sugar that will not create insulin havoc. In this recipe the fresh mint and peas are a classic combination, and the pancetta plays nicely off the peas sweetness. Their natural sweetness and firm texture complement many recipes so switch up the herbs or toss them into your rice, pasta or potato dishes. Enjoy!
| Balance Factor | -15 |
| Prep Time | 20 mins |
| Serving Size |
| Servings |
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Ingredients
- 1/2 cup fresh mint leaves thinly sliced
- 1/2 cup sun dried tomatoes chopped
- 1 small shallot thinly sliced
- 1 tsp fresh lemon zest
- 1/4 cup olive oil
- 1/8 tsp sea salt
- 1/4 tsp ground black pepper
- 1 lbs. fresh Ontario peas
- 4 oz feta crumbled
- 1 1/2 oz pancetta
Ingredients
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Instructions
- Shell and blanch the peas. Blanch the peas by placing them in boiling water for 1 1/2 min then place into ice water to cool, then drain. In a small skillet, brown the pre diced pancetta until almost crispy, drain on paper towel. In a bowl combine the mint, shallot, lemon zest, olive oil, salt and pepper. Add peas, pancetta and sun dried tomatoes and fold together. Toss in crumbled feta.
Nutrition Facts
Pea and Pancetta Salad with Sun Dried Tomatoes
Amount Per Serving
Calories 246
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 5g
25%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 22mg
7%
Sodium 679mg
28%
Potassium 378mg
11%
Total Carbohydrates 16g
5%
Dietary Fiber 5g
20%
Sugars 7g
Protein 9g
18%
Vitamin A
18%
Vitamin C
23%
Calcium
12%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
