Creamy Spring Peas With Pancetta Recipe

Name: Creamy Spring Peas With Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring a large pot of salted water to a boil over high heat.
2
Fill a large bowl with ice water.
3
If using fresh English peas, add to the boiling water and cook until tender, about 1 minute.
4
Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds.
5
Drain the peas and plunge into the ice water to cool.
6
Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes.
7
Transfer to a paper towel-lined plate with a slotted spoon.
8
Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute.
9
Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
10
Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here).
11
Cook, stirring, until heated through, 3 to 5 minutes.
12
Stir in the lemon juice and season with salt and pepper.
13
Transfer to a serving bowl and top with the pancetta.
14
Photograph courtesy Anna Williams

837

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Creamy Spring Peas With Pancetta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Spring Peas With Pancetta

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