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Creamy Spring Peas with Pancetta
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Brief Description
English peas, sugar snap peas, and snow peas cooked in a creamy chicken broth sauce and served topped with pancetta.
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Main Ingredient
peas
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Category: Vegetables
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Cuisine: Southern
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Prep Time: 5 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Feb 23, 2017
Number of Servings:
Ingredients:
- 2 cups - shelled fresh English peas or thawed frozen peas about 10 ounces
- 1 pounds - sugar snap peas trimmed
- 1/4 pounds - 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 cups - heavy cream
- - juice of 1 lemon
- - kosher salt and freshly ground black 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 for 30 seconds. Drain peas and plunge into ice cold water to cool.
Cook the pancetta in a large skillet over medium heat until crisp, about 8-10 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 pancetta.
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