Name: Sugar Snap Peas With Leeks and Pancetta
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
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 to cool; 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.