Creamy Spring Peas with Pancetta

Creamy Spring Peas with Pancetta

Recipe by Donna Levy

Yields 6 servings

2      cups   ENGLISH PEAS

1      pound    SUGAR SNAP PEAS, trimmed

4      ounces   SNOW PEAS, trimmed and thinly sliced

4      ounces   PANCETTA  

2      tablespoons   ALL PURPOSE FLOUR  

12     ounces   CHICKEN STOCK  

1/2     cup   HEAVY CREAM 

1       each   LEMON, juiced

Cooking Instructions

Bring a large pot of salted water to a boil over high heat.  Fill a large bowl with ice water.  Add peas 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 stock and cream and cook until reduced by 1/3, about 6 minutes.  Drain the peas, shaking off the excess water, then add to the skillet.  Cook, stirring, until heated through, 3 to 5 minutes.  Stir in the lemon juice to taste and season with salt and pepper.  Transfer to a serving bowl and top with the pancetta.