Snap Peas, Leeks and Pancetta

1. 1

   Bring large pot of water to a boil and cook the peas for 5 minutes or until crisp tender.

2. 2

   Drain and plunge into cold water.

3. 3

   Pat dry and place in large bowl.

4. 4

   Set aside.

5. 5

   In large saute pan, fry the pancetta until golden.

6. 6

   Add the leeks and continue sauteing until they become limp.

7. 7

   Add the garlic and cook until fragrant.

8. 8

   Combine with the peas along with the vinegar.

9. 9

   Season to taste with salt and pepper.

10. 10

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.