| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 6-8 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
Instructions
- 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
Nutrition Facts
| Calories | 216 |
| Total Fat | 13 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 43 milligrams |
| Sodium | 595 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 4 grams |
| Protein | 11 grams |
| Sugar | 7 grams |
| Calories | 216 |
| Total Fat | 13 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 43 milligrams |
| Sodium | 595 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 4 grams |
| Protein | 11 grams |
| Sugar | 7 grams |
Reviews
Very tasty! Added some chopped shallots and garlic to the pancetta fat and sauteed before adding the flour. Yum!
It was good but I felt like it should have an additional flavor as it is so much “pea”. It also took me at least 15 minutes to trim and slice the peas. Also only half the recipe would have been better. Enough leftovers for another entire dinner.
This was just ok. I used bacon instead of pancetta like some reviewers suggested, but it was kind of bland. It was missing something. Maybe I’ll try again and add some onions or shallots.
I honestly don’t get it… It’s fine, but forgettable.
So good. The sugar snap peas offer a nice little crunch
I would cut back on or eliminate the lemon juice. While the dish was very good overall, the lemon was definitely a dominating flavor.
Made this today for Easter and got rave reviews! I was worried about the amount of liquid so I’d probably spend more time reducing the sauce. I now love pancetta and will find more things to make with it!
I added asparagus and a tablespoon of cognac. So good, not a speck left! Definitely will repeat this recipe!
Yum! I used bacon instead of the pancetta. Discarded most of the rendered fat. Added 2 tsp of Penzeys Fox point seasoning. It was fantastic!
This recipe is not only delicious, it is beautiful. Will be serving this at Easter.