prep time: tbd
cook time: tbd
servings: 6 - 8
2 cups shelled fresh english peas or thawed frozen 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
1 lemon - juiced
1. bring a large pot of salted water to a boil over high heat. fill a large bowl with ice water. add english peas to the boiling water and cook until tender, about 1 minute (if using frozen pea, do not add them until step 3). add the snap peas and cook until bright green, about 2 minutes. 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 - 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 minutes. whisk in the chicken broth and cream and cook until reduced by 1/3, about 6 minutes.
3. drain the peas, shaking of the excess water, then add to the skillet (add the frozen peas here). cook, stirring, until heated through, 3 - 5 minutes. stir in the lemon juice and season with salt and pepper. transfer to a serving bowl and top with pancetta.
- food network magazine, april 2011