Sugar Snap Peas With Leeks and Pancetta

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
  • Nutrition Info
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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

  1. 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. 
  2. Serves: 6
  3. Calories: 113
  4. Total Fat: 5.5 grams
  5. Saturated Fat: 1 gram
  6. Protein: 5 grams
  7. Total carbohydrates: 11 grams
  8. Sugar: 5 grams
  9. Fiber: 3 grams
  10. Cholesterol: 8 milligrams
  11. Sodium: 290 milligrams 

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