Creamy Spring Peas With Pancetta
This recipe is not only delicious, it is beautiful. A great spring recipe.
Prep Time:
Cook Time:
Total Time:
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 cup | 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
Source: foodnetwork.com
