Sugar Snap Peas With Leeks and Pancetta

• 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

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.
11. Tip: Snap peas have tough strings on both sides of the pod.
12. To remove them, pinch off the stem and pull the string; repeat on the other side.
13. Photograph by Kana Okada

kosher salt, sugar snap peas, extravirgin olive oil, pancetta, only, garlic, red pepper, white wine vinegar, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sugar-snap-peas-with-leeks-and-pancetta-recipe.html (may not work)