Creamy Spring Peas With Pancetta

Sweet peas and smoky pancetta is a classic combination. Dovetailing Tip: Cook an additional 1/4 pound of Pancetta to use in place of the prosciutto on day 4 in Sugar Snap Pea Salad.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 159

2 cups shelled fresh English peas or thawed frozen(about 10 ounces) peas
1 pound sugar snap peas trimmed
1/4 pound snow peas trimmed and thinly sliced
4 ounces pancetta chopped
2 tablespoons flour
1 1/2 cups chicken broth
1/2 cup heavy cream
Juice of 1 lemon
freshly ground pepper

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.


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