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Snap Pea Salad with Lemon, Pancetta and Parmesan
  • 4 tablespoons extra-virgin olive oil, divided
  • 8 ounces pancetta, finely chopped
  • 8 ounces snap peas, thinly sliced
  • 4 scallions, thinly sliced
  • 4 ounces pea tendrils
  • ½ cup mint leaves, sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 3 ounces shaved Parmesan cheese
  • salt and freshly ground black pepper, to taste
Note: Ingredients may have been altered from the original.
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