Spring Greens with Pancetta and Mint Salsa Verde

Nutrition Facts Canadian

1 Portion 0g Total Servings:0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

Saturated / Saturé

+ Trans / Trans

Cholesterol / Cholestérol

0mg

Sodium / Sodium

0mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines 0g

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

1 Portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

Saturated Fat

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates

Fiber

Sugars

Protein

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

10 mins

Cook time

10 mins

Total time

80 mins

Ingredients

Vegetables

½ leek - bottom white portion only/sliced (50 g)

1 cup peas - frozen or fresh (135 g)

1 lb asparagus - remove ends/cut into pieces (454 g)

1 cup snap peas - cut in half width wise (150 g)

½ tsp salt (2 g)

1 tsp black pepper (2 g)

100 g pancetta -diced/cooked

Mint Salsa Verde

½ cup mint - stems removed (10 g)

½ cup parsley - stems removed (12 g)

1 shallot - peeled/sliced (35 g)

½ tsp salt (2 g)

1 tsp black pepper (2 g)

2 tbsp olive oil (30 g)

½ lemon - zested/juiced (3 g + 22 g)

Directions

Vegetables

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

Mint Salsa Verde

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

Assembly

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

Tips & Variations

Mint Salsa Verde can be store for 1 week in the refrigerator.
Try pairing Mint Salsa Verde with lamb, pork or chicken.