Sugar Snap Peas With Leeks And Pancetta Recipes

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LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA



Leek Risotto With Sugar Snap Peas and Pancetta image

Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.

Provided by Susan Spungen

Categories     dinner, grains and rice, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 tablespoons olive oil
3 ounces thinly sliced pancetta or bacon
1 quart chicken stock
3 large leeks, white parts only, split lengthwise, sliced 1/4-inch thick and thoroughly washed (about 3 cups)
2 garlic cloves, smashed
Kosher salt and black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tablespoon unsalted butter
2 ounces grated Pecorino (about 3/4 cup), plus more for topping
8 ounces sugar snap peas, strings removed, snap peas halved lengthwise
1/2 cup snipped chives (optional)

Steps:

  • Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
  • Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
  • Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
  • Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
  • Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
  • Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

SUGAR SNAP PEAS WITH PARMESAN BREADCRUMBS



Sugar Snap Peas with Parmesan Breadcrumbs image

Toasting breadcrumbs in butter until crisp and then adding some Parmesan and fresh herbs transforms these simply cooked crisp-tender sugar snap peas in minutes. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 1 tablespoon butter in a skillet over medium heat. Add 3 tablespoons breadcrumbs and toast, 3 minutes. Mix with 3 tablespoons each grated Parmesan and chopped mixed herbs and 1/4 teaspoon each kosher salt and grated lemon zest. Boil 1 pound trimmed sugar snap peas until crisp-tender, about 4 minutes; drain and top with the breadcrumbs.

LEEKS WITH SUGAR SNAP PEAS



Leeks With Sugar Snap Peas image

Make and share this Leeks With Sugar Snap Peas recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb sugar snap pea, strings removed
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3 leeks, white part only, chopped
1 tablespoon chopped fresh marjoram
salt and pepper

Steps:

  • In a large pot of boiling water blanche peas quickly for 2 minutes.
  • Drain, plunge into cold water to stop cooking, then drain and pat dry.
  • In a large skillet, heat butter and oil, add shallot and leeks and sauté, stirring frequently until vegetables are tender - about 6-8 minutes.
  • Add blanched peas and marjoram and stir fry until heated through. Add salt and pepper to taste and serve.

Nutrition Facts : Calories 139.3, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 40.5, Carbohydrate 19.2, Fiber 4.8, Sugar 4.4, Protein 3.3

PAPPARDELLE WITH LEEKS, SUGAR SNAP PEAS, AND LEMON



Pappardelle with Leeks, Sugar Snap Peas, and Lemon image

The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1/2 stick unsalted butter
2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well
2 lemons
1/2 pound sugar snap peas, trimmed and cut in half crosswise (optional)
3/4 pound dried pappardelle or other flat egg noodles
1/2 cup fresh ricotta cheese
2 ounces Pecorino Romano cheese, grated (3/4 cup)

Steps:

  • While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat. Add leeks and a pinch of salt; cook until leeks begin to soften and are bright in color, about 4 minutes. Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper.
  • When water boils, add sugar snap peas to boiling water, and cook until bright green, about 2 minutes. Transfer peas to a plate using a strainer.
  • Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water). Transfer pasta to skillet using the strainer. Add sugar snap peas. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, alternating with ricotta and half the Pecorino and tossing until pasta is coated and sauce is creamy.
  • Divide among 4 bowls, and top with remaining grated cheese.

SUGAR SNAP PEAS WITH YOGURT, FETA AND DILL



Sugar Snap Peas With Yogurt, Feta and Dill image

Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you'll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they're tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

1/4 teaspoon kosher salt, plus more for water and to taste
1/2 pound sugar snap peas, trimmed (about 3 cups)
1 garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
Freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup thinly sliced fennel, or use radish or cucumber
1/2 packed cup roughly chopped fresh dill, or use a combination of dill and fennel fronds
2 scallions, thinly sliced
1/3 cup plain whole-milk yogurt (if using Greek, thin it down with milk or water until pourable)
1/2 cup crumbled feta (about 2 ounces)
1/2 teaspoon finely grated lemon zest
Torn soft herbs, such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving
Crusty bread, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
  • When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
  • In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
  • In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
  • Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.

SNAP PEAS, LEEKS AND PANCETTA



Snap Peas, Leeks and Pancetta image

Make and share this Snap Peas, Leeks and Pancetta recipe from Food.com.

Provided by Lori Mama

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs sugar snap peas, strings removed
2 ounces pancetta, diced
1 large leek, washed, cut in half lengthwise and then thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon white wine vinegar
salt and pepper

Steps:

  • Bring large pot of water to a boil and cook the peas for 5 minutes or until crisp tender.
  • Drain and plunge into cold water.
  • Pat dry and place in large bowl.
  • Set aside.
  • In large saute pan, fry the pancetta until golden.
  • Add the leeks and continue sauteing until they become limp.
  • Add the garlic and cook until fragrant.
  • Combine with the peas along with the vinegar.
  • Season to taste with salt and pepper.
  • Serve at room temperature.

Nutrition Facts : Calories 75.4, Fat 0.6, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 17.1, Fiber 5.9, Sugar 3.5, Protein 3.6

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