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
Scale
- 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