Sugar Snap Peas with Leeks and Bacon

I found this recipe in my April issue of food network magazine.  It had lots of green colors with bacon!!!!  Who doesn't love bacon?  The recipe below makes 6 servings.

Image by Jason Hedlund

Ingredients:
1 1/2 lbs sugar snap peas, strings removed
1 Tbsp olive oil
2 oz pancetta, diced (we used bacon instead)
1 large leek (white and light green parts only), halved lengthwise and sliced
2 cloves garlic, thinly sliced
pinch of red pepper flakes
1 Tbsp white wine vinegar
freshly ground pepper

Directions:
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.
2.  Heat the olive oil in a large skillet over medium heat.  Add the pancetta and cook, stirring, until golden, about 5 minutes.  Transfer to a large bowl.  Add the peas and 1/2 tsp salt and toss.  Add the vinegar, season with salt and pepper, and toss again.  Serve at room temperature.

Jason and Beth's Rating: 8/10

Nutrition:
83 calories
3g fat (1g saturated)
10mg cholesterol
70mg sodium
10g carbohydrates
2g fiber
3g sugar
5g protein