This delicious and easy Snap Peas with Pancetta recipe from Ina Garten is the perfect quick side dish for any meal. With a crispy pancetta topping and a tangy vinaigrette, it’s fresh, flavorful, and highly customizable.
Recipe Ingredients:
- Kosher salt
- 1 lb sugar snap peas, trimmed
- ¼ lb pancetta, sliced
- ½ c good olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp Champagne or white wine vinegar
- ¼ c minced red onion
- 5 tbsp freshly grated Pecorino Romano cheese
- ½ tsp freshly ground black pepper
How To Make Snap Peas With Pancetta?
- Prepare the Snap Peas: Bring 2 to 3 quarts (2.5 to 3.5 L) of water to a boil in a large pot, then add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready. Add the snap peas to the boiling water and cook for 10 to 15 seconds. Drain and transfer them to the ice water to cool completely. Drain again and cut each snap pea in half lengthwise. Place in a large bowl.
- Cook the Pancetta: In a medium sauté pan, add the pancetta and 1 tablespoon of water. Cook over medium heat, tossing occasionally, until the pancetta is browned and crispy. The water will evaporate, and the pancetta will render its fat. Once crispy, transfer to a plate lined with paper towels to cool.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, and Champagne (or white wine) vinegar until emulsified.
- Assemble the Salad: Pour enough vinaigrette over the snap peas to coat them. Add the red onion, crumbled pancetta, freshly grated Pecorino Romano cheese, salt, and pepper. Toss well to combine, adjusting seasoning to taste.
- Serve: Serve immediately or let the salad rest at room temperature for a few minutes to allow the flavours to meld. Enjoy this fresh and flavorful side dish!
Recipe Tips:
- Don’t Overcook the Peas: Make sure to blanch the snap peas for just 10 to 15 seconds to keep them crisp and bright. Overcooking will make them limp and lose their vibrant colour.
- Use Fresh Pancetta: For the best flavor, use high-quality pancetta. The crispy, salty pancetta adds a nice crunch and depth to the dish.
- Cool the Peas Quickly: After blanching, immediately transfer the peas into ice water to stop the cooking process. This helps keep them crisp and maintains their bright green colour.
- Adjust the Vinaigrette: Taste the vinaigrette before pouring it on the peas. You can always add a bit more lemon juice or vinegar if you prefer a tangier flavour.
- Grate the Cheese Fresh: Freshly grated Pecorino Romano will melt better and give a richer taste than pre-grated cheese, so take a moment to grate it yourself for maximum flavor.
How To Store Leftovers?
Let the leftover Snap Peas with Pancetta cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 2 days.
Nutrition Facts
- Calories: 202.81 kcal
- Total Fat: 19.31 g
- Saturated Fat: 5.5 g
- Cholesterol: 14 mg
- Sodium: 287.91 mg
- Potassium: 109.58 mg
- Total Carbohydrates: 2.87 g
- Dietary Fiber: 0.7 g
- Sugars: 1.51 g
- Protein: 4.34 g
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Ina Garten Snap Peas With Pancetta
Description
This delicious and easy Snap Peas with Pancetta recipe from Ina Garten is the perfect quick side dish for any meal. With a crispy pancetta topping and a tangy vinaigrette, it’s fresh, flavorful, and highly customizable.
Ingredients
Instructions
- Prepare the Snap Peas: Bring 2 to 3 quarts (2.5 to 3.5 L) of water to a boil in a large pot, then add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready. Add the snap peas to the boiling water and cook for 10 to 15 seconds. Drain and transfer them to the ice water to cool completely. Drain again and cut each snap pea in half lengthwise. Place in a large bowl.
- Cook the Pancetta: In a medium sauté pan, add the pancetta and 1 tablespoon of water. Cook over medium heat, tossing occasionally, until the pancetta is browned and crispy. The water will evaporate, and the pancetta will render its fat. Once crispy, transfer to a plate lined with paper towels to cool.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, and Champagne (or white wine) vinegar until emulsified.
- Assemble the Salad: Pour enough vinaigrette over the snap peas to coat them. Add the red onion, crumbled pancetta, freshly grated Pecorino Romano cheese, salt, and pepper. Toss well to combine, adjusting seasoning to taste.
- Serve: Serve immediately or let the salad rest at room temperature for a few minutes to allow the flavours to meld. Enjoy this fresh and flavorful side dish!
Notes
- Don’t Overcook the Peas: Make sure to blanch the snap peas for just 10 to 15 seconds to keep them crisp and bright. Overcooking will make them limp and lose their vibrant colour.
- Use Fresh Pancetta: For the best flavor, use high-quality pancetta. The crispy, salty pancetta adds a nice crunch and depth to the dish.
- Cool the Peas Quickly: After blanching, immediately transfer the peas into ice water to stop the cooking process. This helps keep them crisp and maintains their bright green colour.
- Adjust the Vinaigrette: Taste the vinaigrette before pouring it on the peas. You can always add a bit more lemon juice or vinegar if you prefer a tangier flavour.
- Grate the Cheese Fresh: Freshly grated Pecorino Romano will melt better and give a richer taste than pre-grated cheese, so take a moment to grate it yourself for maximum flavor.
Ina Garten Snap Peas With Pancetta