Snap Peas with Pancetta and Parmesan


1/4 pound of pancetta, thinly sliced

Kosher salt

1 pound sugar snap peas, trimmed

1/4 cup minced red onion

1/2 cup olive oil

2 tbsp champagne or white wine vinegar

2 tbsp freshly squeezed lemon juice

1/2 tsp black pepper

5 tbsp grated Parmesan cheese


Place pancetta slices on baking rack and roast 8-10 minutes until crisp

Remove from oven and set aside to cool

Put snap peas in boiling water for only 10-15 seconds

Immediately drain and put into a bowl filled with ice water

Cool completely and drain

Cut each snap pea in half lengthwise and place in a large bowl

Add red onion

To make vinaigrette, whisk olive oil, vinegar and lemon juice

Pour onto peas to moisten

Crumble pancetta over salad and add salt/pepper

Add Parmesan cheese and toss well