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Are you constantly searching for an easy, healthy yet flavorful vegetable side dish to grace your dinner table? I always am! Side dishes are sometimes an afterthought, taking a backseat to the main dish, but I say let’s change that! We can start here with these sautéed snap peas with pancetta and Parmesan. Let’s put the veggies at the rightful place at the head of the table today.
Roast some pancetta until crisp, whip up a quick vinaigrette with red onion, lemon juice, Champagne vinegar and extra-virgin olive oil, then toss with some blanched sugar snap peas and Parmesan. The snap peas remain crisp and fresh-tasting, but get added flavor from the vinaigrette. This recipe is super easy and quick to put together…less than 15 minutes in total.
Can you really beat that for a vegetable side dish that tastes and looks this good too?!
Snap Peas with Pancetta and Parmesan
- Yield: 4 servings 1x
Description
A quick, healthy and vibrant side dish of blanched sugar snap peas and crisp pancetta, tossed in a sharp Champagne vinaigrette and covered in Parmesan. A great way to get more vegetables into your diet and on your dinner table!
Ingredients
- 1/4 pound thinly sliced pancetta
- 1 pound sugar snap peas, trimmed
- 1/4 of a red onion, finely minced
- ¼ cup extra-virgin olive oil
- 1 tablespoon Champagne or white wine vinegar
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 450°. Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes, until golden brown and crisp. Remove from the oven and transfer to a paper towel-lined plate to cool.
- In the meantime, bring a small pot of water to a boil over high heat. Season generously with salt. Fill a large bowl with ice and water and set aside. When the water is boiling, put the snap peas in and cook for about 30 seconds to 1 minute. Immediately drain and transfer to the ice bath. Cool completely and drain.
- To make the vinaigrette: whisk together the olive oil, Champagne vinegar, lemon juice and salt and pepper to taste.
- To serve, you can leave the snap peas whole or cut all or some in half to expose the peas inside. Place the snap peas and red onion on a serving platter or in a bowl. Drizzle some of the vinaigrette over the snap peas and toss to combine. Crumble the pancetta over the top and sprinkle with grated Parmesan. Serve the remaining vinaigrette on the side.
Notes
Inspiration: Snap Peas with Pancetta and Parmesan on foodnetwork.com
- Category: Vegetable Sides
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