Spring Greens with Pancetta and Mint Salsa Verde

Directions

Vegetables

1. Fill skillet ½ half way with water and add the peas, asparagus, leek and snap peas. Bring to a boil over medium high heat.
2. Reduce heat to low and simmer until vegetables are tender (5-7 minutes).
3. Remove from heat and drain.
4. Set vegetables aside on a serving dish.
   

Mint Salsa Verde

1. In a blender combine all ingredients for salsa verde. Pulse until combined. Set aside.
2. For best flavour, refrigerate for 1 hour prior to using. 

Assembly 

1. Top vegetables with cooked pancetta and drizzle with mint salsa verde.
2. Serve warm.