Sugar Snap Peas With Leeks and Pancetta

2017-09-25
  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    113 calorie
  • Fat

    5.5 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    8 milligrams
  • Sodium

    290 milligrams
  • Carbohydrate

    11 grams
  • Fiber

    3 grams
  • Protein

    5 grams
  • Sugar

    5 grams

Ingredients

  • 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

Method

Step 1

Bring a large pot of salted water to a boil. Add the peas and cook until bright green and crisp-tender, about 5 minutes. Drain and run under cold water until the peas cool to room temperature; pat dry. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden, about 5 minutes. Add the leek, garlic and red pepper flakes and cook, stirring, until the leek is soft, about 3 more minutes. Transfer to a large bowl. Add the peas and 1/2 teaspoon salt and toss. Add the vinegar, season with salt and pepper, and toss again. 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. 

Step 2

Serves: 6

Step 3

Calories: 113

Step 4

Total Fat: 5.5 grams

Step 5

Saturated Fat: 1 gram

Step 6

Protein: 5 grams

Step 7

Total carbohydrates: 11 grams

Step 8

Sugar: 5 grams

Step 9

Fiber: 3 grams

Step 10

Cholesterol: 8 milligrams

Step 11

Sodium: 290 milligrams 

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