Creamy Spring Peas with Pancetta

Creamy Spring Peas With Pancetta

Ingredients:

Kosher salt

2 cups shelled fresh English peas

1 pound sugar snap peas

1/4 pound snow peas

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

Directions:

1 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.

2 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.

3 Drain the peas, shaking of 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. #springpeas #easter #easterdinner #fyp #foodie #foodtiktok #homecook #homecooking #homecooked #cook #cooking