Recipe courtesy of Food Network Kitchen
Sugar Snap Peas With Leeks and Pancetta
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the peas and cook until bright green and crisp-tender, about 5 minutes. Drain and run under cold water until the peas cool to room temperature; pat dry. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden, about 5 minutes. Add the leek, garlic and red pepper flakes and cook, stirring, until the leek is soft, about 3 more minutes. Transfer to a large bowl. Add the peas and 1/2 teaspoon salt and toss. Add the vinegar, season with salt and pepper, and toss again. Serve at room temperature. Tip: Snap peas have tough strings on both sides of the pod. To remove them, pinch off the stem and pull the string; repeat on the other side. 

Serves: 6

Calories: 113

Total Fat: 5.5 grams

Saturated Fat: 1 gram

Protein: 5 grams

Total carbohydrates: 11 grams

Sugar: 5 grams

Fiber: 3 grams

Cholesterol: 8 milligrams

Sodium: 290 milligrams 

Photograph by Kana Okada

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