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

Browse by ingredient

Instructions

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
12. Photograph by Kana Okada