Photo: Creamy Spring Peas With Pancetta Recipe
Ingredients
- Kosher salt
- 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
- 1 pound sugar snap peas, trimmed
- 1/4 pound snow peas, trimmed and thinly sliced
- 4 ounces pancetta, chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- Juice of 1 lemon
- Freshly ground pepper
Directions
Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
Photograph courtesy Anna Williams
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By Chef from Langhorne
Langhorne, PA
on May 20, 2013
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Made this recipe exactly (except for substituting non-cured applewood bacon for the pancetta for our dinner group, and it drew raves from everyone. The sauce was creamy, and the combination of lemon and smoky bacon flavor was a perfect complement that did not drown out the flavor of the peas - I can't really understand reviewers who said it was bland. Maybe, as one reviewer pointed out, the switch from pancetta to bacon was the key. Everyone requested the recipe - will absolutely make it again.
By Greenthumb8
on April 26, 2013
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I loved the basics of this recipe but did change a couple of things. I added shallot, a touch of garlic and used very thick sour cream instead of making a sauce. The pancetta was delish. I suppose you could probably also used Greek yogurt to make the dish creamy. These peas were awesome, the family loved them and they still had some crisp and taste to them a couple of days later during a leftovers dinner. Definitely making these again.
By KatSteffens
Austin, TX
on April 02, 2013
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I love vegetables- but this recipe missed the mark. I followed it exactly. The sauce needed to be thicker than it was; and the flavors were bland. If I make this again, I may add truffle salt and half the sauce- or maybe add a spicy kick like red pepper or some Chinese Chili Sauce with soy sauce? It needs something more than pancetta. And there was way too much sauce compared to peas. They were drowned in a bland milky bath. blah.
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