Recipe of the weekend: pea and pancetta salad

By Amy Aebersold Amy Aebersold is a self-taught food enthusiast who believes anyone can cook. She began learning at a young age in the original farm-to-table environment and continued her education with 15 years of experience in the restaurant business. Follow her recipes and cooking advice at <a href="http://www.thenommery.com/" target="_blank">thenommery.com</a>.

Posted September 12, 2014 3:00 PM

2 slices of chopped pancetta 2 cups frozen peas 2 tablespoons olive oil ½ cup feta 2 scallions, thinly sliced fresh mint juice from one lemon Heat oil in large frying pan, add pancetta and cook until crispy and golden. Add peas; toss with pancetta and oil until heated through. Remove from heat. Transfer to large serving bowl; toss well with feta, chopped mint, scallions, lemon juice. Serve warm.

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