Creamy Spring Peas with Pancetta

By khojnicki

Ingredients

• Kosher salt
• 2 c shelled peas
• 1 lb sugar snap peas, trimmed
• 1/4 lb snow peas, trimmed and thinly sliced
• 4 oz. pancetta, chopped
• 2 tbsp all purpose flour
• 1 1/2 c low sodium chicken broth
• 1/2 c heavy cream
• Juice of 1 lemon
• Freshly ground pepper

Details

Servings 6
Cooking time 30mins

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. Add peas to water. Blanch and shock.

Cook the pancetta in a large skillet over medium high heat until crisp, 8-10 mins. 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 min. Whisk in the chicken broth and cream and cook until reduced by one third, about 6 mins.

Drain the peas and add to the skillet. COok, stirring, until heated through, 3-5 mins. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.