Pancetta is un-smoked Italian bacon; if you can’t find it you can use thick cut bacon instead.
-Heat 1 TBS butter in a large skillet.
-Chop up 4-5 garlic scapes into 2 inch pieces, discarding the top 2 inches of the flower head.
-Sauté for 5 minutes.
-Add 2 ounces thin sliced minced pancetta.
-Cook until golden, about 3 minutes more.
-Take the tops and strings off of .5 pounds of snap peas.
-Add to the pancetta and cook for about 3 min. until barely tender.
-Season with sea salt and pepper to taste and sprinkle with a TBS of chopped chives or green onions.