SUGAR SNAP PEAS WITH LEEKS AND PANCETTA

Sugar Snap Peas With Leeks and Pancetta image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 113 calorie, Fat 5.5 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 290 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 5 grams, Sugar 5 grams