Creamy Spring Peas With Pancetta

Ingredients

• 2 tablespoons flour all-purpose
• 0.5 cup heavy cream 
• 1  juice of lemon 
• 8 servings kosher salt 
• 1.5 cups chicken broth low-sodium
• 4 ounces pancetta chopped
• 10 ounces peas fresh frozen english shelled thawed
• 8 servings pepper freshly ground
• 0.3 pound snow peas trimmed thinly sliced
• 1 pound sugar snap peas trimmed

Equipment

• bowl
• frying pan
• paper towels
• whisk
• pot
• slotted spoon

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.
2. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds.
3. Drain the peas and plunge into the ice water to cool.
4. Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes.
5. Transfer to a paper towel-lined plate with a slotted spoon.
6. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute.
7. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
8. 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.
9. Transfer to a serving bowl and top with the pancetta.
10. Photograph courtesy Anna Williams