Snap Peas, Leeks and Pancetta

• 1 12 lbs sugar snap peas, strings removed
• 2 ounces pancetta, diced
• 1 large leek, washed, cut in half lengthwise and then thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tablespoon white wine vinegar
• salt and pepper

1. Bring large pot of water to a boil and cook the peas for 5 minutes or until crisp tender.
2. Drain and plunge into cold water.
3. Pat dry and place in large bowl.
4. Set aside.
5. In large saute pan, fry the pancetta until golden.
6. Add the leeks and continue sauteing until they become limp.
7. Add the garlic and cook until fragrant.
8. Combine with the peas along with the vinegar.
9. Season to taste with salt and pepper.
10. Serve at room temperature.

sugar snap peas, pancetta, then, garlic, white wine vinegar, salt

Taken from www.food.com/recipe/snap-peas-leeks-and-pancetta-476569 (may not work)