SNAP PEAS WITH PANCETTA

Snap Peas with Pancetta image

Number Of Ingredients 9

1 pound Sugar Snap Peas
1/4 pound Pancetta sliced
1/2 cup Olive Oil
2 tablespoons Lemon Juice
2 tablespoons Champagne or White Vinegar
1/4 cup Minced Red Onion
5 tablespoons Romano Cheese
1/2 teaspoon Black Pepper
1 teaspoon Kosher Salt

Steps:

Bring 3 quarts of water to a boil and add 1 salt. Fill a large bowl with ice water and have a colander ready in the sink. Put the Snap Peas into the boiling water for 10 - 15 seconds, drain and immediately put them into the ice water. Cool and then drain. Cut each snap pea in half length wise and put into a bowl.
Place Pancetta and 1 tablespoon of water into a saute pan and cook over medium heat until the Pancetta is browned and crisp. Transfer to a plate with paper towels to cool.
To make vinaigrette, wish together the olive oil, lemon juice and vinegar. Pour enough vinaigrette on the snap peas to moisten. Add the red onion, crumbled pancetta, Romano cheese, salt and black pepper to taste. Toss well and serve.