Creamy Early Peas with Pancetta

Ingredients

  • Kosher salt
  • 2 cups shelled, fresh early peas
  • 1 pound sugar snap peas, trimmed
  • ¼ pound snow peas, trimmed and thinly sliced
  • 4 ounces pancetta, chopped
  • 2 Tbsp all-purpose flour
  • 1 ½ cups low sodium chicken broth
  • ½ cup heavy cream
  • Juice of 1 lemon
  • Black pepper

Directions

  • Step 1:

    Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water.

  • Step 2:

    Add the fresh early peas to the boiling water and cook until tender, about 1 minute.

  • Step 3:

    Add the snap peas and cook until bright green, about 2 minutes.

  • Step 4:

    Add the snow peas and cook 30 seconds.

  • Step 5:

    Drain the peas and plunge into the ice water to cool.

  • Step 6:

    Cook pancetta in a large skillet over medium heat until crisp, about 8 to 10 minutes.

  • Step 7:

    Transfer to a paper-towel lined plate, leaving the drippings in the skillet.

  • Step 8:

    Add the flour to the drippings and cook, whisking, until toasted, about 1 minute.

  • Step 9:

    Whisk in the chicken broth and cream and cook until reduced by 1/3, about 6 minutes.

  • Step 10:

    Drain the peas from the ice water, shaking off any excess water, and add to the skillet. Cook, stirring, until heated through, 3 to 5 minutes.

  • Step 11:

    Stir in the lemon juice and season with salt and pepper. Top with pancetta.