Sugar snap peas with leeks and pancetta

Ingredients:

• 700 g sugar snap peas, deveined
• 1 tbsp. l. olive oil
• 60 g pancetta, diced
• 1 stem leeks, cut in half lengthwise and slice
• 2 cloves garlic, thinly sliced
• A pinch of dried pepper flakes
• 1 tbsp white wine vinegar
• Coarse salt and freshly ground pepper

Preparation:

1. Bring a large pot of salted water to a boil. Add the peas and cook for 5 minutes. Drain the peas in a colander and rinse under cold water.
2. Heat olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden brown, about 5 minutes.
   
   Add the leeks, garlic, and dried bell peppers and continue to cook, stirring, until the leeks are tender, about 3 more minutes. Transfer to a large bowl. Add the peas, vinegar, and 1/2 teaspoon of salt and stir. Season with pepper to taste.