Sugar Snap Peas with Pancetta and Mint

24 ounces sugar snap peas

Recipe and photo by Sara Newberry

1 tablespoon vegetable oil

4 ounces pancetta, diced

1 shallot, thinly sliced

2 tablespoons chopped mint leaves

Salt and pepper, to taste 

Add peas to a microwave-safe bowl and cook on high power until bright green and tender, about 3 and 1/2 minutes. 

Meanwhile, combine oil and pancetta in a large skillet and heat over medium heat. Cook, stirring, until golden and crisp, about 3 minutes. Add shallot and cook until soft, about 1 minute. Add mint and peas, tossing to combine. Season with salt and pepper and serve hot.