Sugar Snap Peas With Leeks and Pancetta (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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.
2. 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.
3. 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.
4. Photograph by Kana Okada
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