Sugar Snap Peas With Leeks and Pancetta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 113 calorie
- Total Fat
- 5.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 8 milligrams
- Sodium
- 290 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 5 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.
- 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