Sugar Snap Peas With Leeks and Pancetta

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the peas and cook until bright green and crisp-tender, about 5 minutes.

3. 3

   Drain and run under cold water until the peas cool to room temperature; pat dry.

4. 4

   Heat the olive oil in a large skillet over medium heat.

5. 5

   Add the pancetta and cook, stirring, until golden, about 5 minutes.

6. 6

   Add the leek, garlic and red pepper flakes and cook, stirring, until the leek is soft, about 3 more minutes.

7. 7

   Transfer to a large bowl.

8. 8

   Add the peas and 1/2 teaspoon salt and toss.

9. 9

   Add the vinegar, season with salt and pepper, and toss again.

10. 10

    Serve at room temperature.

11. 11

    Tip: Snap peas have tough strings on both sides of the pod.

12. 12

    To remove them, pinch off the stem and pull the string; repeat on the other side.

13. 13

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.