Photo: Alexander Maasch
Peas with Pancetta, Mint and Ricotta Salata
8 ingredients
openrecipes
Fresh English peas, full of natural sugars, are a specialty of spring. This simple salad showcases them with fried pancetta, aromatic mint and ricotta salata, juxtaposing sweet and salty flavors without overpowering the peas. Look for young, tender pods that are plump with whole peas that will need only brief cooking.
Estimated Nutrition (whole recipe, rough)
541
Calories
24g
Protein
34g
Fat
34g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Raspberry | 1 cup (123g) | 64 |
| Pea | 1/2 cup (72g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 lb. English peas, shelled
- 1 1/2 tsp. salt
- 2 thin slices pancetta, chopped
- 1 Tbs. extra-virgin olive oil
- 1 tsp. raspberry vinegar
- 1/2 tsp. freshly ground pepper
- 2 Tbs. finely chopped fresh mint, plus sprigs for garnish
- 1/4 lb. ricotta salata cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes