Snap Pea Salad... in a Snap!

Snap peas are in your grocery store all year long, but I get so excited when I see the local ones pop up at the farmers market. They are so tender and perfect you can almost just snack on them by themselves. But this twist on a recipe from my book is a way to take that crisp, light flavor and turn into something even more flavorful.

Snap Pea Salad with Pancetta and Parmesan

Ingredients:
4 ounces pancetta
4 cups snap peas (approximately 1 pound)
1/2 cup grated Parmesan cheese
Juice of 1 lemon
Dash of salt and pepper

Bring a pot of salted water to a boil and place a skillet over medium-high heat. Add pancetta to skillet, stirring occasionally until cooked, about 5 minutes. Meanwhile, fill a large bowl with ice water. Add snap peas to boiling water for 1 minute. Drain and add snap peas to ice water. After another minute, drain and set snap peas aside to dry. When the pancetta is done, transfer to a paper-towel-lined plate to cool. Trim the ends off the snap peas. In a large bowl, combine pancetta, trimmed snap peas, and remaining ingredients, tossing to combine.