Sugar Snap Peas With Leeks and Pancetta

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • Kosher salt
  • 1 1/2 pounds sugar snap peas, strings removed
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces pancetta, diced
  • 1 large leek (white and light green parts only), halved lengthwise and sliced
  • 2 cloves garlic, thinly sliced
  • Pinch of red pepper flakes
  • 1 tablespoon white wine vinegar
  • Freshly ground pepper
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.

Photograph by Kana Okada

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    This recipe is featured in:

    Spring Produce Guide