Sugar Snap Peas With Leeks and Pancetta

Ingredients

• 2 cloves garlic thinly sliced
• 6 servings kosher salt 
• 1 large leek light white green halved lengthwise sliced ( and parts only)
• 1 tablespoon olive oil extra-virgin
• 2 ounces pancetta diced
• 6 servings pepper freshly ground
• 1 pinch pepper flakes red
• 1.5 pounds sugar snap peas 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add the peas and cook until bright green and crisp-tender, about 5 minutes.
3. Drain and run under cold water until the peas cool to room temperature; pat dry.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the pancetta and cook, stirring, until golden, about 5 minutes.
6. Add the leek, garlic and red pepper flakes and cook, stirring, until the leek is soft, about 3 more minutes.
7. Transfer to a large bowl.
8. Add the peas and 1/2 teaspoon salt and toss.
9. Add the vinegar, season with salt and pepper, and toss again.
10. 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.
11. Serves: 6
12. Calories: 113
13. Total Fat: 5.5 grams
14. Saturated Fat: 1 gram
15. Protein: 5 grams
16. Total carbohydrates: 11 grams
17. Sugar: 5 grams
18. Fiber: 3 grams
19. Cholesterol: 8 milligrams
20. Sodium: 290 milligrams
21. Photograph by Kana Okada