Sugar Snap Peas with Leeks and Pancetta

By commercecook

Ingredients

• 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 lenghwise and sliced
• 2 cloves of garlic, thinly sliced
• pinch of red pepper flakes
• 1/2 tablespoons white wine vinegar, or to taste
• Salt and pepper to taste

Details

Servings 6
Preparation time 25mins
Cooking time 30mins

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Add the peas and cook until bright green and tender crisp, about 3 minutes. Drain and plunge into a bowl of ice water. Drain and cool to room temperature and pat dry.
2. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden brown, 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.
3. Add the peas and 1/2 teaspoon salt and toss. Add the vinegar and season with salt and pepper to taste. Toss again. Serve at room temperature.