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. Top with cooked pancetta and drizzle with mint salsa verde.
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.
Tips & Variations
- Mint Salsa Verde can be store for 1 week in the refrigerator.
- Try pairing Mint Salsa Verde with lamb, pork or chicken.