Creamy Spring Peas With Pancetta

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 6-8 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
  4. Photograph courtesy Anna Williams
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